This is a delicious dish for light dinners. The contrast of sweet and savory and different textures is delicious. Serve with tender, flavourful and juicy New York Strip Steak.
Servings: 4-6
- Ingredients
- 1 (16 ounce) boneless New York Strip steak, grilled
- 2 cups quinoa
- 2 cups vegetable broth
- 1 3/4 cups water
- 1/3 cup sliced almonds, toasted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small to medium yellow onion, diced
- 1/4 cup raisins
- 1/4 fresh parsley, minced
- Salt to taste
Directions
- Toast the quinoa in a heavy-bottom saucepan, stirring frequently, over medium-high heat for 3-4 minutes, or until the grains turn golden brown.
- Add the vegetable broth and water, raise heat to high, cover, and bring to boil. Reduce the heat to low and cook about 15 minutes, or until all of the liquid is absorbed. Turn off the heat and let sit while you prepare the other ingredients.
- In a medium-sized skillet, toast the almonds. Cook them over medium-high heat, stirring frequently, until they begin to lightly brown. Watch them carefully to prevent burning. Remove them from the skillet.
- Pour the olive oil into the skillet. Sauté the onion until soft and translucent. Add the garlic and raisins and sauté another 1-2 minutes.
- Fluff cooled quinoa with a fork, then scoop it into a large serving bowl. Toss the quinoa with the sauteed onion, garlic, raisins and toasted almonds. Stir in parsley. Add salt to taste. Chill or serve at room temperature.
Grilling the Steak
Brush steak lightly on both sides with olive oil and sprinkle with salt and pepper. You can add spices like chili powder, paprika, or garlic powder and rub into steak.
Cooking time depends on the thickness of the steak and your preference. Using tongs, turn steak once while grilling. Use a meat thermometer to test.
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher
Rest the grilled steak on a cutting board for about 5 minutes before slicing. When ready to serve, slice thinly against the grain.
