Ingredients:

  • 1/2 cup (85g) uncooked quinoa, rinsed
  • 1 cup (240ml) low-sodium vegetable broth
  • 1 pinch (1g) sea salt
  • 10 oz (285g) sirloin steak, cut into 1-inch cubes
  • 1 tbsp (15ml) avocado oil
  • 5 oz (140g) fresh baby spinach, packed
  • 1 medium (120g) red bell pepper, thinly sliced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) cracked black pepper
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
  2. Heat avocado oil in a cast iron skillet over medium-high heat until it shimmers. Add the cubed sirloin in a single layer. Sear for 2-3 minutes per side without moving them, until a deep mahogany crust forms. Remove steak from the pan and set aside on a plate to rest.
  3. In the same skillet using the residual beef fat, add the red bell peppers and sauté for 3 minutes until slightly softened. Stir in the minced garlic for 30 seconds until fragrant.
  4. Toss in the baby spinach and stir rapidly for 60 seconds until just wilted and vibrant green. Return the steak to the pan, drizzle with fresh lemon juice, and toss once more to combine.