2 cups Red Quinoa, cooked*
Quinoa with Spinach, Mushrooms and Steak
1/3 cup red onion, sliced thin
3 cups organic Baby Spinach, cleaned
6 medium crimini mushrooms, cut into ½ inch dice
1/3 pound London Broil, cut into ½ inch dice
1 ½ tablespoons Sherry or Red Wine Vinegar
6 tablespoons extra virgin olive oil, divided
salt and pepper to taste
Heat a large non stick skillet over medium high heat. Add 3 tablespoons olive oil. Add the onions with a pinch of salt. Sauté, stirring occasionally until soft, about 3 minutes. Add the mushrooms. Cook, stirring once until mushrooms release their liquid, about 5 minutes. Add the steak and cook, stirring occasionally for 4-6 minutes depending on doneness preferred.
Add the spinach, cook until wilted, about 1 minute. Add quinoa, stir together. Add the vinegar, remaining olive oil, salt and pepper to taste.
Toss well. Serve immediately.
Serves 2 generously for lunch.
* Bring a large pot of salted water to boil. Add the quinoa. Cook for 20 – 30 minutes or until tender. Quinoa will still have a good “snap” to it. Drain well.
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