House Salad: Quinoa, Lentils and Veggies with Sliced Steak

House Salad: Quinoa, Lentils and Veggies with Sliced Steak from freshandfoodie.com @freshandfoodie

I eat a lot of salad. Like, a lot. And I don’t mean sissy little iceberg salads with a few tiny    carrot shreds and a tomato slice or two — boring. I mean creative, flavorful and satisfying salads. Which, luckily enough, are just about as simple to make as their boring iceberg counterpart.

Which leads me to my new feature — House Salad — where I’ll post a new salad recipe/method based on whatever leafy creation I made that week. Because whoever said “you don’t make friends with salad” was wrong. You should make friends with salad. And I’ll show you how.

Quinoa, Lentil and Vegetable Salad with Sliced Steak

(recipe as listed below serves four, but can be adjusted)

What you need:

  • Olive oil
  • Salt and freshly cracked pepper
  • Half a red onion, sliced
  • Half an orange bell pepper, diced
  • One small zucchini, diced
  • 6 or 7 whole crimini mushrooms, cleaned and quartered
  • 2 tablespoons red wine vinegar
  • 1 cup cooked quinoa
  • 1 cup cooked lentils
  • A handful of arugula

Optional ingredients:

  • Any cut of red meat, cooked to your liking, sliced against the grain
  • Crumbled blue cheese
  • Balsamic vinaigrette (balsamic vinegar, olive oil, Dijon mustard, salt, pepper)

How you do it:

  1. Add a tablespoon or so of olive oil to a large skillet over medium-high heat.  Add the red onions and cook, stirring occasionally, until lightly browned. Add the bell pepper, zucchini and mushrooms and cook, seasoning with salt and pepper, until browned — about 8 to 10 minutes. Deglaze the pan with the red wine vinegar, being sure to stir up the browned bits at the bottom of the pan.
  2. Lower the heat to low, add the quinoa and lentils and cook until warmed through. Remove from the heat and stir in the arugula. Season to your liking with salt and pepper.
  3. Top each portion with sliced steak, blue cheese and a drizzle of balsamic vinaigrette. (Optional.)
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4 thoughts on “House Salad: Quinoa, Lentils and Veggies with Sliced Steak

  1. WOW, I really like the idea and will follow close.
    My mother used to make a salad every day for supper and always came up with new recipes. Unfortunately I lack this creativity…(^-^;)

  2. I don’t know why but that steak…. has got me drooling. I don’t eat meat often, but man, did you capture the essense of this well! It looks so juicy! And I love that you paired it with a salad! 🙂

  3. Yum! Thank you Bobbi for this recipe. I also love salads but agree that you’ve got to dress them up a little – and it doesn’t have to be glamorous or laborious. I love the sound of the dressing you’ve made for this one (I make a similar one but with fresh lemon juice in place of balsamic vinegar), and the fact you’ve crammed five vegetables into this salad! It’s going on this week’s meal plan 😀

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