Zehrs

Ingredients

Instructions

1. Preheat barbecue to high heat.
2. In small saucepan, bring 2 cups (500 mL) water to boil. Stir in quinoa; reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork; set aside.
3. Meanwhile, place steaks on baking sheet; brush with 1 tbsp (15 mL) of the olive oil; sprinkle with ¼ tsp (1 mL) of the salt and ¼ tsp (1 mL) of the pepper. In bowl, toss peppers, onions, remaining olive oil, ¼ tsp (1 mL) of the salt and ¼ tsp (1 mL) of the pepper until vegetables are coated. Arrange steaks and vegetables in single layer on grill. Cook steaks for 2 minutes then give them a quarter turn and cook for another 2 minutes; turn steaks over and repeat process for another 4 minutes or until cooked to desired level. Cook vegetables for 8 to 12 minutes, turning over about every 4 minutes or until lightly charred and tender. Transfer steaks and vegetables to cutting board; let stand for 5 minutes.
4. Cut each steak in half; cut each half into thin slices. Transfer steak slices to medium bowl. Roughly chop grilled vegetables; add to bowl with steak. Stir in cooked quinoa, spinach, dressing, lemon juice and remaining salt and pepper, tossing to combine. Arrange on serving platter; sprinkle with parsley.