Crispy Quinoa Salad with Flank Steak

Quinoa is a 7,000-year-old plant that originated in the mountainous regions of South America. While it is commonly known as an “ancient grain,” it is technically not a grain but a seed, and does not contain gluten.

This seed is a good source of protein, fiber, and minerals such as Manganese, Magnesium and Phosphorus. It is also an excellent source of Lysine, an essential amino acid that helps your body to absorb calcium, burn fat and maintain your skin, tendons, bones and cartilage.

I recently went to a restaurant and ordered quinoa. I had always have it at home and had never tried its crispy version. I loved it! This salad is earthy and rich and it goes really well with steak.

The recipe calls for 1/2 water, 1/2 chicken stock, but you can use either all water or all stock.  I also want to encourage you to get creative and add some of your peaks to it, some nuts, seeds, herbs. Feel free to experiment and add other flavors that you enjoy.

Crispy Quinoa Salad with Flank Steak


  • Water, 1 cup
  • Chicken stock, 1 cup
  • Quinoa, 1 cup
  • Flank steak, 1 Lb
  • Garlic powder, 1/2 tsp
  • Smoked paprika, 1/2 tsp
  • Cumin, 1/4 tsp
  • Nutmeg, 1/4 tsp
  • Salt, 1/4 tsp
  • Avocado oil, 1 Tbs (or other healthy fat such as grass-fed butter or coconut oil)
  • Baby bella mushrooms (or other), 8
  • Avocado, 1 (diced)
  • Juice of 1/2 Lime


For the Quinoa

in a sauce pan bring the water and chicken stock to a boil. Add 1 cup of quinoa, cover, reduce heat to medium/low and simmer until liquid is absorbed, about 12 – 15  minutes.

In the meantime mix the spices and start cooking the steak.

When done, Immediately uncover the pot, mix in the fat and spices and spread out the quinoa on a baking sheet to let cool, and to let all the steam escape.

Preheat broiler and set rack to upper 1/3 position. Roast the quinoa for 5 minutes, stir quinoa and rotate baking sheet. Roast another 3 minutes, but check occasionally. The quinoa should be darkened, crispy but not burnt.

Crispy Quinoa

For the steak

Pre-heat the outdoor grill or oven broiler.

Using your hands or a brush coat the meat with olive oil on both sides and season with salt and pepper of your favorite steak rub.

Grill for 7 minutes each side (cooking time may vary)

Fix the plate

Saute the mushrooms in some butter of olive oil for a couple of minutes.

In a bowl mix the quinoa, mushrooms and avocado. Adjust seasoning if desired.

Serve with the steak and enjoy!

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