No image

Marinated Beef and Quinoa Salad with Seasonal Vegetables

This vibrant salad combines marinated beef, nutty quinoa, and fresh September vegetables, offering a nutritious and colorful dish inspired by the flavors of the Delta and French countryside.

Salad
Prep 20m · Cook 25m · Total 45m
10 ingredients

The dish marries the robust flavors of marinated beef, reminiscent of Southern cooking, with wholesome grains and fresh produce, reflecting a harmonious approach to health and longevity. The emphasis on fresh ingredients and mindful preparation speaks to both the resilience found in communities and the importance of nurturing one's body. Inspired by Death of Trey Reed, a Black Man, in Mississippi Strikes Nerves in the U.S. and A 102-Year-Old Yoga Teacher’s Simple Approach to Aging Well.

Instructions

  1. In a bowl, combine soy sauce, olive oil, minced garlic, black pepper, and honey to create the marinade.
  2. Slice the beef steak against the grain into thin strips and add it to the marinade. Allow it to marinate for at least 20 minutes while preparing other ingredients.
  3. Rinse the quinoa under cold water, then cook it according to package instructions (about 15 minutes) until fluffy. Set aside to cool.
  4. While the quinoa cooks, chop the cherry tomatoes in half and dice the cucumber into small cubes.
  5. Heat a grill pan over medium-high heat. Remove beef from the marinade and grill for about 3-4 minutes on each side until cooked to your liking.
  6. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and chopped parsley. Toss gently to combine.
  7. Slice the grilled beef and arrange it on top of the salad. Drizzle any leftover marinade over the beef for added flavor.
  8. Serve immediately, garnished with extra parsley if desired.