Quick Peruvian Steak & Quinoa Salad for Busy Nights

Peruvian Quinoa Salad with Grilled Skirt Steak

Quinoa is a tiny grain that is full of protein and has no gluten. It cooks fast, so it works well on busy evenings. The salad and the lime‑tomato dressing can be made a day ahead.

Skirt steak is a long, thin cut that soaks up marinades quickly. Cut it across the grain and cook it to a gentle pink inside. Over‑cooking makes it tough.

Chef’s tip: Use gluten‑free soy sauce if you need a completely gluten‑free meal.

Active time: 15 minutes | Total time: 40 minutes, plus marinating.

Ingredients

• 1/4 cup fresh lime juice
• 3 Tbsp olive oil
• 1 Tbsp low‑sodium soy sauce
• 2 tsp ground cumin
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 lb skirt steak, sliced crosswise into 2 pieces
• 1 large tomato, diced
• 1/4 cup chopped cilantro
• 3/4 cup red quinoa, rinsed
• 1 small sweet potato (about 5 oz), cut into ½‑inch cubes
• 1 large ear of corn, shucked
• 2 cups baby spinach or arugula

Directions

1. In a bowl, whisk lime juice, olive oil, soy sauce, cumin, 1/4 tsp salt, pepper, and cayenne.
2. Put 1/4 cup of the mixture in a zip‑top bag, add the steak, and let it sit 30 minutes at room temperature or up to 4 hours in the fridge.
3. Mix the tomatoes and cilantro into the remaining lime mixture. Set aside.
4. Combine 1½ cups water, quinoa, and the rest of the salt in a small pot. Add the sweet‑potato cubes on top without stirring.
5. Bring to a boil, cover, lower the heat, and simmer 15 minutes until water is absorbed and both quinoa and potatoes are soft.
6. Turn off the heat, stir in the spinach, and let the pot sit covered 10 minutes.
7. Heat a grill to medium‑high. Discard the steak marinade. Grill the steak 3‑4 minutes each side for medium‑rare (140°F/60°C). Let it rest 10 minutes under foil.
8. Grill the corn, turning every few minutes, until all sides are lightly charred. Cut the kernels off the cob and mix them into the quinoa.
9. Thinly slice the steak against the grain.
10. Divide the quinoa mixture onto four plates, place steak slices on top, drizzle with the lime‑tomato dressing, and serve.

Serves: 4 | Portion: 3 oz steak, about 1 cup quinoa, 2 Tbsp dressing

Nutrition (per serving)

• Calories: 495
• Fat: 27 g (Saturated 7 g)
• Protein: 30 g
• Carbs: 35 g (Fiber 5 g, Sugar 5 g)
• Sodium: 707 mg
• Key vitamins: Vitamin A 16%, Vitamin C 33%, Iron 26%