THE CORVALLIS CARROT
What you'll be getting:
Steak Skewers with Quinoa
5 oz striploin steak (tossed with a little oil salt and pepper)
1/4 c quinoa (with nutritional yeast, salt, pepper, and herbs de Provence)
150 g veggies (peppers, onions, portabella mushrooms tossed in avocado oil, salt, pepper, nutritional yeast, balsamic vinegar, herbs de Provence)
Equipment needed: pot for quinoa, grill or pan for steak and veggies.
You can grill or sautee the meat and veggies, if you sautee, no need to skewer. It's pretty smokey outside right now, so it just depends on if you want to heat up the house, or cook outside. If you choose to grill, start the grill before the quinoa so that it has time to heat up.
In a pot add water (2 servings:1 c, 3 servings: 1.5 c, 4 servings: 2 c) and the quinoa. Bring to a boil on high heat and then cover and lower the temperature to a low-medium. Set timer for 15 minutes.
While the quinoa is cooking prepare the skewers. It doesn't matter what order you put the ingredients, you can make a skewer just of meat and one just of veggies. If you are sauteeing the ingredients, no need to skewer.
Once the skewers are ready, you can set them aside until there are 6 minutes left on the quinoa timer.
When there are 6 minutes remaining, transfer the skewers to the grill.
Cook 2-3 minutes on each side. If you like your meat more well done, cook for 4 minutes on each side.
When the timer goes off for the quinoa, stir with a spatula and plate.
After you plate the quinoa you can top with the skewers. From start to finish this dinner takes less than 20 minutes. Enjoy!