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

Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 1 1/2 pounds

Canned/Bottled Goods

  • Vegetable Stock 1 cup

Produce

  • Fresh Eureka Lemon 1/2

  • Zucchini 2

  • Fresh Garden Thyme 2 sprigs

  • Red Cherry Tomatoes 1 cup

  • Garlic Clove 2 cloves

  • Fresh Basil 1/2 bunch

Spices

  • Kosher Salt 2 teaspoons

  • Black Pepper 1 pinch

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Water 1 1/3 cups

  • Olive Oil 1/4 cup

Preparation

  1. Flavor & Boil Quinoa

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

    • 1 clove, smashed Garlic Clove
    • 2 sprigs Fresh Garden Thyme
    • 1/2 teaspoon 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 pounds, sliced Beef Flank Steak
    • 2 tablespoons Olive Oil
    • 1 teaspoon 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 clove, minced Garlic Clove
    • 2 tablespoons 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 Fresh Eureka Lemon
    • 1 cup Vegetable Stock
  6. Season Zoodles

    Season with salt & basil. Stir to combine.

    • 1/2 teaspoon Kosher Salt
    • 1/2 bunch, hand torn Fresh 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 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