Leftover Flank Steak Recipe: Chimichurri quinoa salad

This was my solution to using up some leftover steak and chimichurri sauce I had. Click here for my chimichurri recipe. When I want it to be more like a dressing I throw the leftovers in the food processor or magic bullet to make it less chunky. It was a great way to stretch the little bit of steak I had left into two salads for lunches for my husband and I. The rest of the ingredients are staples I keep on hand so it was a super easy lunch to throw together. I like to chop up my lettuce/greens in a salad because it makes it easier to eat in a salad. You can do that part however you want! I also will often cook up about a cup of quinoa early the week so I can use it in salads and wraps throughout the week. So this recipe splits a 1/2 cup cooked between two salads.

 

 

 

 

Steak and Quinoa Chimichurri Salad

 

• 4 cups fresh spinach roughly chopped
• About 2 oz left over flank steak, chopped into bite sized pieces
• a handful of cherry tomatoes(about 15), halved
• 1/2 cup of cucumber diced
• 1/2 of a can of corn, rinsed (or leftover fresh if you have it)
• 1/2 of cup of cooked red quinoa
• 1/4 cup of leftover quinoa dressing

1. Divide ingredients between two salad bowls in layers. Spinach, quinoa, corn, cucumbers, tomatoes.
2. I like to heat my steak for about 30 seconds to take the chill off before throwing it in.
3. Then top each with half the dressing!

**Makes 2 good lunch sized salads



 

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Brussels Sprouts Stir Fry with Noodles

Have I mentioned I love Brussels sprouts? And you can probably tell from my favorites that I also love foods with Asian flavors. They can be so rich in flavor without adding a ton of fat and calories. This recipe jumped out at me in an insert that came along with a magazine. It had the best recipes for seasons or something like that. I found it online from Better Homes and Gardens eventually and adjusted the flavors for bigger portions a bit. I also experimented with adding a few other vegetables to it and it turned out delicious, hearty, filling and healthy!

Brussels Sprouts and Mushroom Stir-Fry

  

• 12 oz package of thin whole wheat spaghetti noodles
• 1 tablespoons olive oil
• 1 teaspoon sesame oil
• 1/2 of a small red onion very thinly sliced 
• 5 cloves garlic, minced
• 2 tablespoons fresh grated ginger
• 1 teaspoon crushed red pepper flakes
• 1 cup reduced sodium chicken broth
• 4 tablespoons reduced sodium soy sauce
• 1/2 cup shredded carrots
• 1/3 cup chopped fresh cilantro
• 16 oz Brussels sprouts trimmed and thinly sliced
• 6 oz sliced shitake mushrooms
• 1/4 cup chopped slivered almonds, toasted 

1.  Break spaghetti into about 2 inch pieces as you toss into boiling water. Cook until al dente about 12-15 minutes. Drain and return to the hot pot while you continue the other steps.  
2. Add olive oil to a skillet. Heat to medium high. Add onions and stir for about 2 minutes or onions start to soften.
3. Add garlic and stir for another minute.
4. Add in sesame oil, Brussels sprouts, ginger and red pepper flakes. Stir for a couple minutes, until they start to soften and brown.
5. Add in mushrooms. Stir for one minute
6. Add broth and soy sauce.
7. Stir and cook until liquid evaporates.
8. Stir in carrots, cooked noodles, and cilantro.
9. Top with toasted almonds before serving.

**Makes 4 servings

**A 3 on the dish scale. One pot, one skillet, cutting board and knife, and strainer!

Mediterranean Quinoa in Collard Green Wraps

I love cooking with Quinoa but was getting tired of the same old things. I was super excited when I opened up my cooking light to this idea. I had never used Collard Greens for anything like this but they are perfect! They are sturdy, they add a nice flavor and it's super healthy. And it makes great lunch leftovers too! I didn't adjust this recipe hardly at all, except to add a little here and there.

 Mediterranean Quinoa in Collard Green Wraps

• 1 1/3 cups water
• 1 cup uncooked quinoa, rinsed and drained
• 1/2 cup  hummus (I use the roasted garlic flavor, but plain would work too)
• 1/4 cup chopped fresh dill or basil
• 1/4 cup diced red onion
• 2 tablespoons fresh lemon juice
• 4 tablespoons thinly sliced pitted kalamata olives
• 3/8 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup reduced fat or fat free crumbled feta cheese
• 8 large collard green leaves (this is often 2 bunches when I buy) 
• 2 cups chopped English cucumber (about 1 large)
• 1 pint cherry tomatoes, quartered

 

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. 
2. Add hummus though cheese on the list above. Toss to combine. 
3. Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.
4. Remove the raised thick part of the stem of the collard.
5. To create wraps put about 1/4- to a 1/2 cup of hummus mixture in the middle of each leaf, depending on how big it is. Top with cucumber and tomatoes - and sprinkle a little salt and pepper on top. Fold in the bottom and top ends of the collard, then roll up like a jelly roll. 

**Makes 4 servings
**3 on B's dish scale. Quinoa pot. Mixing bowl. cutting bowl. Bowl to soak the collards in.