Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 1 1/2 lb

Canned/Bottled Goods

  • Vegetable Stock 1 cup

Produce

  • Zucchini 2

  • Red Cherry Tomatoes 1 cup

  • Garlic Cloves 2

  • Lemon 1/2

  • Fresh American Basil 1/2 bunch

  • Garden Fresh Thyme 2 sprigs

Spices

  • Kosher Salt 2 tsp

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Olive Oil 1/4 cup

  • Black Pepper 1 pinch

  • Water 1 1/3 cups

Preparation

  1. Flavor & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 , smashed Garlic Clove
    • 2 sprigs Garden Fresh Thyme
    • 1/2 tsp Kosher Salt
    • 2/3 cup Red Quinoa
    • 1 1/3 cups Water

  2. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 2/3 cup Red Quinoa

  3. Sear Steak

    Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

    • 1 1/2 lb , sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1 pinch Black Pepper

  4. Veggie Prep

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & garlic; cook for 30 seconds.

    • 2 , zoodled Zucchini
    • 1 cup , halved Red Cherry Tomatoes
    • 1 , minced Garlic Clove
    • 2 Tbsp Olive Oil

  5. Cook Zoodles

    Add remaining ingredients to garlic; cover & cook for 2 minutes.

    • 2 , zoodled Zucchini
    • 1 cup , halved Red Cherry Tomatoes
    • 1/2 , juiced Lemon
    • 1 cup Vegetable Stock

  6. Season Zoodles

    Season with salt & basil. Stir to combine.

    • 1/2 tsp Kosher Salt
    • 1/2 bunch , hand torn Fresh American Basil

  7. Combine Steak and Zoodles

    Give it a stir. Serve over Quinoa. Enjoy!

Suggested Meals

Ginger Goodness

Smoothie

Gone Bananas

Smoothie

Teriyaki Salmon

Fillet

Buttermilk Avocado

Pancakes

Tuna

Poke

Nutrition

  Amount per
serving		 Daily value percentage
Calories 540 kcal  
Total Fat 26 g 33%
Total Saturated Fat 7 g 37%
Unsaturated Fat 19 g  
Cholesterol 110 mg 37%
Sodium 1350 mg 60%
Total Carbohydrate 26 g 10%
Fiber Total Dietary 4 g 14%
Sugars Total 5 g  
Excellent Source: Protein 44 g 87%
Good Source: Vitamin C 29 mg 30%
Calcium Ca 102 mg 8%
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By Innit Culinary Team