INGREDIENTS
- 1 Tbsp. olive oil
- 1 med. onion, chopped
- 1 1/4 cups uncooked quinoa, rinsed for 1 minute under cold running water
- 2 1/4 cups low-sodium, fat-free chicken broth
- 1 1/4 lbs. flank steak, trimmed of visible fat
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. kosher salt
- 1/4 cup coarsely chopped raw cashews
- 1/3 cup golden raisins or dried currants
- 1 tsp. grated fresh lemon zest
- 2 Tbsp. fresh minced parsley
- 1/2 cup finely chopped red bell pepper
DIRECTIONS
- In a large sauté pan over medium heat, heat the oil. Add the onion and sauté for 6 to 7 minutes, until lightly browned. Add the quinoa and toast it for 1 minute. Pour in the broth, cover and bring to boiling.
- Reduce the heat to low, cover and simmer the quinoa for 15 to 20 minutes, until almost all of the liquid is absorbed.
- Meanwhile, preheat the oven broiler to high. Rub both sides of the flank steak with the salt and black pepper. Make 3 diagonal slashes with a knife about a quarter of the way through the steak. This helps prevents the steak from curling when cooking. Cover a broiler pan with aluminum foil. Broil the steak 4 to 5 inches from the heat source for 5 to 7 minutes per side. Remove the steak from the oven; cover to keep warm.
- In a small, dry skillet over medium heat, toast the cashew pieces until lightly browned. Add the raisins and lemon zest to the quinoa. Remove the saucepan from the heat and let the quinoa mixture stand for 5 minutes. Add the cashews and parsley; toss gently.
- To serve, scoop 2/3rd cup of the quinoa pilaf on each plate. Carve the steak into thin slices and fan over the pilaf. Garnish with the red bell pepper.
Prep Time: 15 mins./ Cook Time: 35 mins./ Serves: 8
