Zoodle & Quinoa Bowl with Cherry Tomatoes, Basil & Flank Steak - Innit

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 grams

Canned/Bottled Goods

  • Vegetable Stock 240 milliliters

Produce

  • Basil 1/2 bunch

  • Courgette 2

  • Cherry Tomatoes 150 grams

  • Lemon 1/2

  • Thyme 2 sprigs

  • Garlic Clove 2 cloves

Spices

  • Salt 2 teaspoons

  • Black Pepper 1 pinch

Dry Goods

  • Red Quinoa 110 grams

Pantry

  • Water 310 milliliters

  • Olive Oil 59 milliliters

Preparation

  1. Flavour & Boil Quinoa

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

    • 1 clove, smashed Garlic Clove
    • 2 sprigs Thyme
    • 1/2 teaspoon Salt
    • 110 grams Red Quinoa
    • 310 milliliters Water
  2. Cover & Simmer Quinoa

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

    • 110 grams 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.

    • 680 grams, sliced Beef Flank Steak
    • 2 tablespoons Olive Oil
    • 1 teaspoon 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 Courgette
    • 150 grams, halved Cherry Tomatoes
    • 1 clove, minced Garlic Clove
    • 2 tablespoons Olive Oil
  5. Cook Courgetti

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

    • 2, zoodled Courgette
    • 150 grams, halved Cherry Tomatoes
    • 1/2, juiced Lemon
    • 240 milliliters Vegetable Stock
  6. Season Courgetti

    Season with salt & basil. Stir to combine.

    • 1/2 teaspoon Salt
    • 1/2 bunch, hand torn Basil
  7. Combine Steak and Zoodles

    Give it a stir. Serve over Quinoa. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 540 kcal  
Total Fat 26.0 g 33%
Total Saturated Fat 7.0 g 37%
Unsaturated Fat 19 g  
Cholesterol 110 mg 37%
Sodium 1360 mg 60%
Total Carbohydrate 26 g 9%
Fiber Total Dietary 4 g 13%
Sugars Total 5 g  
Excellent Source: Protein 43 g 87%
Good Source: Vitamin C 29 mg 30%
Calcium Ca 101 mg 8%
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By Innit Culinary Team