Ingredients
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1 cup tri-color quinoa
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1/2 small red onion, thinly sliced
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1 lemon
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3 tbsp olive oil
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1 lb sliced leftover Grilled Lemon Pepper Steak
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2 cups baby arugula
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2 ripe mangoes, peeled and diced
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1 ripe avocado, peeled, cored and diced
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1 (15 oz) can low-sodium black beans, drained and rinsed
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1/2 (24 oz) pkg grape tomatoes, halved
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1/2 cup feta crumbles
Steps
1
Cook quinoa according to package directions. Season with salt and pepper. Place red onion slices in a medium bowl of cold water.
2
Into a small bowl, zest half of lemon. Slice lemon in half and juice enough to measure 2–3 tablespoons. Add juice to bowl along with oil. Season with salt and pepper. Whisk until combined and set aside.
3
If steak is cold, heat a large skillet over medium-low. Add steak slices along with 1–2 tablespoons water. Cover with lid and warm gently, flipping once or twice, just until heated through, 2–3 minutes.
4
Divide quinoa and arugula evenly among 4 bowls. Top each with sliced steak, mango, avocado, beans, tomatoes, and red onion. Sprinkle each bowl with feta and drizzle with lemon dressing.
