Whoever said healthy food was boring clearly has never had this Green Goddess Quinoa Bowl with Flank Steak 🤩 It’s honestly dumb how good this is. I’m also addicted to the honey goat cheese from Trader Joe’s right now! Oh my lawdddd it is incredible. I’m also REALLY into to the green goddess dressing on this bowl. If for some reason this recipe isn’t speaking to you, at least give the dressing a shot. It will blow your mind 🤍
Arugula Quinoa Salad with Flank Steak
- 1 lb flank steak or protein of choice
- 2 cups arugula
- 1/2 cup cooked quinoa
- 1/2 avocado cubed
- 1/2 cup cherry tomatoes halved
- 2 tbsp dried cranberries
- 2 tbsp pistachios de-shelled
- 2 oz goat cheese I used honey goat cheese from TJ’s
- Balsamic glaze to top
- Kosher salt & pepper
Green Goddess Dressing:
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 2 cloves garlic
- 1 lemon juiced
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tbsp mayo Greek yogurt will work too
- Pinch of kosher salt & pepper
For the dressing, blend all ingredients using an immersion blender (regular blender or food processor work too). Store in the fridge up to 5 days.
Heat a cast iron pan over medium heat. Generously coat your steak with kosher salt.
Once heated, add a drizzle of oil and gently add your steak. Cooking time will depend on the thickness of your steak! Mine was pretty thick and it needed about 7-8 minutes each side to cook to medium. Add in the cherry tomatoes for the last minute to char. Let the steak rest for 5 minutes before slicing.
Toss the arugula in your dressing. Add quinoa, avocado, charred tomatoes, pistachios, cranberries, sliced steak, and goat cheese. Top with more dressing, freshly cracked pepper and balsamic glaze.