1lb steak of choice (I like skirt steak for bowls like this)
1 cup quinoa, dry
12oz package grape tomatoes, halved
1/2 cup kalamata olives, halved
3 cloves garlic, minced
1 large lemon, juiced
2 tbsp apple cider vinegar
1 tbsp fresh parsley, chopped
4 cups arugula
Avocado ranch for drizzling
Seasonings: salt, pepper, paprika (to tatse)
Directions:
Cook quinoa according to package instructions and set aside to cool.
Season steak with salt, pepper, and paprika on both sides. Grill steak to preferred temperature. Cook time will depend on thickness of cut and preferred doneness. Allow to sit for at least 5 minutes before cutting into cubes.
To a large bowl, add the cooled quinoa, tomatoes, olives, garlic, lemon juice, ACV, and parsley. Mix well to combine. Add salt and pepper to taste.
To assemble the bowls, add approximately 1 cup of arugula to a plate or bowl, top with the quinoa mixture and grilled steak. Drizzle avocado ranch over the top.
