Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Peruvian Quinoa Bowl with Grilled Steak and Vegetables

Scott Phillips

Servings:1

Grilled steak and vegetables capture Latin barbecue flavors. Ponzu is a tangy Japanese citrus-and-soy sauce, which is a nod to the Japanese influences in Peruvian cuisine.

Ingredients

  • 1-1/2 cups cooked quinoa (cook according to package directions)
  • 4 oz. steak, grilled medium rare, thinly sliced, and cut into bite-size pieces
  • 1/2 cup baby arugula
  • 1/2 cupgrilled sweet potato slices
  • 1/2 cupgrilled red pepper, chopped
  • 1/4 cupgrilled scallions, chopped
  • 1-1/2 Tbs. toasted salted pepitas
  • 2 tsp. fresh cilantro leaves
  • 1/4 cup microgreens (optional)
  • 1 Tbs. ponzu sauce
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lime wedge, for serving

Nutritional Information

  • Calories (kcal) : 780
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 65
  • Sodium (mg): 1580
  • Carbohydrates (g): 83
  • Fiber (g): 13
  • Sugar (g): 9
  • Protein (g): 42

Preparation

  • Mound the quinoa in a large bowl. Arrange the steak, vegetables, scallions, pepitas, cilantro, and microgreens, if using, on top. Whisk the ponzu and oil together, and season with salt and pepper to taste. Drizzle on top, and serve with the lime wedge for squeezing.

Reviews

Rate or Review

Reviews (3 reviews)

  • jjfuite| 05/06/2020

    veesocali asks, "What makes it Peruvian?"
    Obviously Quinoa. My guess is the sweet potato and pepitas too. Both are New World vegetables. And the ponzu sauce is Japanese; remember Peru was ruled for a decade by Alberto Fujimori.

  • veesocali| 06/27/2019

    What makes it Peruvian? Quinoa, maybe? What Peruvian flavors?

  • DisneyBelle| 08/28/2016

    we really enjoyed this recipe - we grilled all the veggies and the steak and followed the recipe's directions without any changes other than we couldn't find micro-greens so left them out. Had great, simple flavors with the ponzu/olive oil dressing. Will definitely make this one again

Rate this Recipe

Write a Review

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.