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Balsamic Steak and Quinoa Salad

I made this one for supper tonight and it was a super big hit. So good I just had to share if right away! You can serve it warm or cold. Make the salad ahead to save time in the kitchen; not that it takes long to make.

My recipe for Balsamic Garlic Grilled Steak with Quinoa Salad
(serves 6)

Steak Marinade
3-4         steaks of your preference
1/4 cup balsamic vinegar (or favorite red wine)
3 tbsp olive oil
4-5         cloves of garlic, finely chopped
1 tsp         dried thyme or rosemary

Marinade steak in refigerator overnight. Bring to room temperature before grilling. Begin grilling while preparing the salad. Serve sliced over the salad. This steak is great ANYTIME!

Salad Dressing
1         orange, freshly squeezed
1         lemon, freshly squeezed
2 tbsp olive oil
2 tbsp balsamic vinegar (or favorite red wine)
1 tsp brown sugar (raw)
1 tsp garlic powder (or to taste)
1/2 cup fresh basil, finely chopped

Combine all ingredients and let stand until salad is prepared.

1 cup quinoa, rinsed
2 cups water
4 cups baby spinach
1         red onion, finely chopped (or 6 green, chopped)
2         avocados, cut into bite size pieces
1         cucumber, cut into bite size pieces
3         roma tomatoes, cut into bite size pieces
1 cup pine nuts, toasted*
(*I had walnuts, pumpkin & hemp seeds, so I added those. Also, this would taste yummy with feta cheese, then again don't most mediterranean salads taste better with Feta?)

Bring quinoa & water to boil. Simmer until most of the liquid is absorbed. Remove from heat and let stand with lid on.

In the meantime, chop onion, tomatoes, cuccumber and avocados. At this point it's you preference as to whether you eat this salad warm or cold. If eating warm, I prefer to add the spinach & warm quinoa together to allow the spinach to wilt a bit. Both ways are good though. Combine quinoa, spinach, dressing and all the other ingredients.

Once the meat has rested, cut and serve over the salad. I hope you enjoy this as much as we all did!

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