Leftover steak and quinoa bowl

5 from 1 vote

Transform leftover steak into a tasty bowl of goodness without much effort - you'll be wanting leftover steak more often!

Prep Time2

Cook Time10

Total Time12

Course: Main Course

Cuisine: American

Servings:

Calories: 320kcal

Author: Caroline's Cooking

¼ cup quinoa uncooked amount
2 scallions/spring onions
4 oz chard
½ tablespoon olive oil approx
2 oz cooked steak approx (2 oz is approx 2-3 slices eg ribeye, sirloin or other cut, as you have)
1 oz roasted sweet potatoes approx - a few leftover vegetables such as roasted sweet potatoes or beets
1 tablespoon raisins

Cook the quinoa according to packet instructions. For the ¼cup you'll need approx ½ cup plus 1tbsp (140ml), place both in a small pan, cover and bring to a boil, reduce to a simmer and cook for approx 10min until the water is absorbed and the quinoa opens up little tendrils. Add a little more water if needed if it's not cooked and water has absorbed. Remove from heat.
Meanwhile, slice the scallions, including most of the green part. Slice the chard, both stalks and leaves, separating the two.
Warm the olive oil in a small skillet and add the scallions and chard stalks. Cook for a couple minutes until they soften then add the chard leaves and wilt down. Remove from the heat.
Put together the bowls with the quinoa, chard, chopped up steak, leftover veg and raisins.
Mix together the dressing (lemon, tahini, oil and honey) until smooth and pour over the top.
This can be eaten warm or cold. It makes a great lunchbox (good mixed too) and you can make extra of everything and eat over a couple days, with variations as you have.