Go Back
–+ servings
Print

Red Curry Quinoa Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 515kcal

Ingredients

  • 1/3 cup Quinoa
  • 5 oz Sirloin steaks
  • 2 tsp Thai red curry paste
  • 2 tsp Lime juice
  • 2 tbsp Extra-virgin olive oil
  • 1/4 cup Carrots shredded
  • 1/2 cup Cucumber chopped
  • 2 tsp Peanuts roughly chopped
  • 2 tbsp Scallions chopped
  • 2 slices Crusty bread

Dressing

  • 1 tbsp Peanut butter
  • 1/4 tsp Fresh ginger grated
  • pinch Red pepper flakes optional
  • 4 tbsp Reduced-sodium soy sauce
  • 1/2 tbsp Rice wine vinegar
US Customary - Metric

Instructions

  • Cook the quinoa according to the instruction on the package. Once cooked, season with salt and pepper to taste. Cover with a lid to keep warm.
  • Preheat the oven to 350 degrees. Coat the steak with red curry and lime juice.
  • In a bowl whisk all of the ingredients for the dressing until fully combined and smooth. Then set aside.
  • Heat an oven safe grill pan over medium heat. Once hot, add half of the oil. Grill the steak on both sides to get nice markings. Then place the pan in the oven and cook to your desired temperature using a thermometer (see below). Once cooked, set aside on a cutting board to rest for 3 to 5 minutes before slicing thin against the grain.
  • Serve the steak over the quinoa, with carrots, and cucumber. Drizzle with dressing. Garnish with peanuts and scallions. Serve with bread.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 515kcal | Carbohydrates: 41g | Protein: 29g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 43mg | Sodium: 1413mg | Potassium: 750mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3551IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 5mg