Summer Steak and Broccoli Quinoa Bowl

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 cup tri-color quinoa, rinsed
• 2 cups water or low-sodium broth
• 1 bunch broccolini or broccoli rabe, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Cook quinoa: Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. Prepare broccoli: Preheat oven to 425°F (220°C). Toss broccoli with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender-crisp and slightly charred.
3. Sear steak: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add steak cubes in a single layer and sear for 2-3 minutes per side until browned and cooked to desired doneness (medium-rare is pink inside). Remove from heat.
4. Make sauce: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, dill, garlic, and a pinch of salt. Stir in Parmesan cheese if using.
5. Assemble bowls: Divide cooked quinoa among four bowls. Top with seared steak cubes and roasted broccoli. Drizzle generously with the creamy herb sauce.
6. Serve immediately.