Grilled Steak Quinoa Bowl

Ingredients

• 1 lb flank steak
• 1 cup quinoa
• 1 cup wild rice blend
• 8 oz green beans
• 4 oz cremini mushrooms
• 1 cup cherry tomatoes
• 1/2 red onion
• 1/2 cup pitted Kalamata olives
• 2 cups arugula
• 1/4 cup fresh parsley
• 1/4 cup fresh basil
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions

1. Cook quinoa and wild rice blend according to package instructions; set aside to cool slightly.
2. Preheat grill or grill pan to medium-high heat.
3. Season steak with salt, pepper, and half the herbs; grill for 4-5 minutes per side for medium-rare, or until desired doneness.
4. Let steak rest for 5 minutes, then slice against the grain.
5. Toss green beans with olive oil, salt, and pepper; grill for 5-7 minutes until tender-crisp.
6. Sauté mushrooms in a skillet with olive oil, salt, and pepper until browned and tender.
7. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper to make the dressing.
8. Divide quinoa and wild rice blend between two bowls.
9. Top each bowl with sliced steak, grilled green beans, sautéed mushrooms, cherry tomatoes, red onion, olives, and arugula.
10. Drizzle with the creamy herb dressing and garnish with fresh parsley and basil.