Steak & Quinoa Tabbouleh
Very easy
Marcy
Marcy

Steak & Quinoa Tabbouleh

9 minutesPrep time

12 minutesCook time

655 cal.Per serving

Ingredients for 1

Beef (steak)

1

Beef (steak)

Chickpeas (canned)

50 g

Chickpeas (canned)

Cucumber

100 g

Cucumber

Tomato

1/2

Tomato

Quinoa (cooked)

70 g

Quinoa (cooked)

Lemon

1/4

Lemon

Parsley (fresh)

1/10 bunch

Parsley (fresh)

Utensils

Stovetop, Frying pan

recipe

  • Step 1
    Prepare the quinoa according to package instructions. Set aside to cool fully.
  • Step 2
    Meanwhile, wash & small dice the cucumber.
  • Step 3
    Wash & small dice the tomatoes.
  • Step 4
    Clean & finely chop the parsley.
  • Step 5
    Prepare the dressing. In a bowl, combine : the chopped parsley, lemon zest & juice & 1 tablespoon of olive oil per serving. Season with salt & pepper.
  • Step 6
    Heat a drizzle of olive oil in a pan, over high heat. Add the steak & cook 2 min on each side, for rare doneness. Season on all sides with salt & pepper. Remove from the heat & set aside.
  • Step 7
    Meanwhile, assemble the tabbouleh. In a bowl, combine : the cooled-down quinoa, cucumber, tomatoes & drained & rinsed chickpeas. Season with salt, pepper & the dressing. Toss well to combine.
  • Step 8
    Thinly slice the steak against the grain, if you wish.
  • Step 9
    Serve the steak on top of the quinoa tabbouleh. Garnish with lemon slices & parsley, if you have some left. Enjoy !