Protein Quinoa Bowl with Tenderloin Tips | Wild Fork
Top a hearty quinoa bowl with seared beef tenderloin tips and colorful vegetables for a protein-packed meal. Discover this balanced bowl recipe.
INGREDIENTS
Beef:
2 Tbsp. Light Olive oil
Quinoa:
2 Tbsp. Water
½ Onion, chopped
½ Green Pepper, diced
½ Red Pepper, diced
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
Vegetables:
6 oz. Chick Peas, cooked and drained
2 oz. Fresh Spinach Leaves
2 oz. Shredded Carrots
LET'S GET COOKING!
Quinoa:
Place package of Quinoa with 2 Tbsp. of water in a saucepan. Cover and cook on low heat for 7-8 minutes. Fluff with fork.
In a separate saucepan, sauté onions and peppers with 1 Tbsp. olive oil over medium heat. Add salt and pepper, to taste. Add to cooked quinoa. Keep warm.
Vegetables: 3. Boil 6 cups of water with 1 tsp. of salt. Plunge the vegetables one at a time in the water blanching for 30-40 seconds. (Use a slotted spoon to remove vegetables from water). Keep all vegetables separate and warm. Beef:4. In a medium sauté pan, heat 1 Tbsp. olive oil over high heat. Season tenderloin tips with salt and pepper and brown on all sides, stirring often for 5-7 minutes.* Assembly: 5. Place cooked quinoa in bowl, top with vegetables and tenderloin tips. Serve immediately. *USDA recommends cooking beef to a minimum internal temperature of 145°F