4
Serves
Preparation time: 15 minutes
Cooking time: 45 minutes
High-fiber quinoa contains complete protein providing all nine essential amino acids and is rich in the vitamins and minerals folate, iron, magnesium, manganese, phosphorus, thiamine, and zinc. Red quinoa has a slightly crunchier texture than white, making an interesting blend, but you could use all white quinoa if desired.
2 small eggplants, chopped
1 small orange sweet potato, chopped
2 tablespoons olive oil
2 teaspoons ground cardamom
2 teaspoons ground cumin
1/2 cup red quinoa, rinsed
1/2 cup white quinoa, rinsed
2/3 pound thick-cut sirloin steak
1/2 cup dried cranberries, roughly chopped
1/4 cup pine nuts, toasted
1/2 cup fresh cilantro leaves
1. Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper.
2. Arrange the eggplant and sweet potatoes on the pan. Drizzle with 1 1/2 tablespoons of oil and sprinkle with the cardamom and cumin. Roast until golden and cooked through, 25 to 35 minutes.
3. Meanwhile, place both quinoas in a medium saucepan with 2 cups water. Bring to a boil, cover, reduce the heat to low, and cook until the water has evaporated, 12 to 15 minutes. Turn off the heat and let stand, covered, for 10 minutes.
4. Heat a grill pan over high heat. Brush the steak with the remaining oil and cook until small beads of moisture appear on top. Turn and cook until browned to your liking, 2 to 3 minutes. Remove steak from heat, cover loosely with foil, and keep warm. Let rest for 5 minutes.
5. Put the quinoa in a bowl and fluff with a fork. Add the eggplant, sweet potatoes, cranberries, pine nuts, and cilantro and toss to combine. Slice the steak very thinly. Divide the quinoa mixture among 4 plates, top with the steak. One serving is 1/4 of the quinoa mixture and steak.
Per serving: 539 calories, 27 g protein, 56 g carbohydrates, 13 g fiber, 24 g total fat, 7 g saturated fat, 56 mg sodium.