Grilled Steak and Quinoa Tabouleh with Arugula Microgreens
In the summer, when I have guests over, I love setting out dishes in the middle of the table and letting my guests help themselves. I think it’s so fun and festive! This grilled steak and quinoa tabbouleh recipe is perfect for your summer dinners. It’s simple, fresh, and easy to make.
I recently discovered GoodLeaf Farms’ arugula microgreens and absolutely fell in love with them. I love how versatile and nutritious they are and the burst of flavor they add to recipes.
- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 10 minutes
Ingredients
Lemon Vinaigrette
- 1/4 cup (60 ml) olive oil
- Zest of 1 lemon
- 1/4 cup (60 ml) lemon juice
- 1 tablespoon (15 ml) honey
- 1 clove garlic, minced
- 1/2 teaspoon (2.5 ml) ground cumin
- 1 teaspoon (5 ml) ground coriander
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Quinoa Tabbouleh
- 2 cups (390 g) cooked and cooled quinoa
- 1 1/2 cups (225 g) diced cherry tomatoes
- 4 Lebanese cucumbers, diced
- 2 green onions, finely chopped
- 1 1/2 cups (60 g) coarsely chopped curly parsley
- 1/2 cup (40 g) coarsely chopped fresh mint
- 1 cup (40 g) of GoodLeaf Savory Arugula Microgreens
BBQ Steak
- 1 flank steak, 650 to 800 g
- Olive oil
- Salt and pepper
Assembly
- 1/3 cup (45 g) coarsely chopped pistachios
- 1/2 cup (20 g) of GoodLeaf Savory Arugula Microgreens
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Preparation
Lemon Vinaigrette
- Combine all dressing ingredients in a small bowl.
Quinoa Tabbouleh
- In a large bowl, combine all of the tabbouleh ingredients and the dressing.
BBQ Steak
- Preheat the grill to high heat.
- Pat the flank steak dry with paper towels to remove any excess moisture. Brush the steak with oil, then generously season it with salt and pepper.
- Oil the grill grate, then cook the steak for about 4 minutes on each side for medium-rare. Continue cooking to your desired doneness. Let the steak rest for 10 minutes.
- Cut the steak into slices.
Assembly
- Arrange the tabbouleh on a large serving plate. Then, add the slices of flank steak. Garnish with arugula microgreens and pistachios.
