Grilled Steak and Quinoa Tabouleh with Arugula Microgreens

Name: Grilled Steak and Quinoa Tabouleh with Arugula Microgreens
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 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; 1 flank steak, 650 to 800 g; Olive oil; Salt and pepper; 1/3 cup (45 g) coarsely chopped pistachios; 1/2 cup (20 g) of GoodLeaf Savory 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

See the recipe

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.