Carne Bistec & Quinoa Salad With Artichokes And Parsley

Last night was one of those no motivation type nights, but I decided I had better get back to my weekly menus! I really wanted to make something unlike anything we’ve made before – but it had to be exploding with flavor; so I mustered up my will power and got the shopping done 🙂 That really felt like a major task yesterday, but the effort really paid off with a flavor intensive dinner that filled us up and made us happy 🙂

So I’m really not the most efficient person when it comes to chopping – especially when it took so much for me to motivate to begin with. I will say the prep took me a fair amount of chopping and slicing so I did that all ahead of time so that when I was ready to get going it was ready. I started cooking the Quinoa Salad with Artichokes and Parsley first because it overall took more time. This was a first for us! None of us has ever tried quinoa, I figured it would be difficult to prepare or maybe a little more costly and to my delight I was wrong on both accounts! I have to say, we loved it!! I used the sweet onion option and put in just under a cup of parsley. The flavor was so intense and again I remember why I love lemon and artichoke hearts – the two flavors seem to be meant to be – YUM! Once everything was prepped, the cooking was no sweat. We were a little concerned there would not be enough salt (with the light sodium/fat free broth & only a 1/4 teaspoon), but when we got to eat it, we didn’t even notice it was missing!

The Carne Bistec (Colombian Steak with Onions and Tomatoes) looked amazing and we really appreciate the taste of latin foods. We use a lot of cumin in our recipes too, but find that we really love the flavor and the versatility of the spice. And I did substitute New York Strip steak for the Sirloin tips just because of the cost of the tips this week. It was really a simple and flavorful steak dish and we opted on the low carb option and put the sunny side up egg on the top. I really like the “to taste” instructions for the spices in this dish, that way you can go as intense or light as you want. We went fairly light so the steak would have a subtle flavor to compliment the intense flavors in the quinoa side. We rounded out the meal with a little fresh cut pineapple and overall it was filling but not too heavy. Well worth the effort and so pleased with the results.

Lots of chopping to do :) Everything both recipes call for ready for prepping.

Lots of chopping to do 🙂 Everything both recipes call for ready for prepping.

For our first time making quinoa we were beyond pleased. It wasn't hard, tasted great and is good for you!

For our first time making quinoa we were beyond pleased. It wasn’t hard, tasted great and is good for you!

Browning the steak took little time as we sliced the pieces nice and thin per the recipe.

Browning the steak took little time as we sliced the pieces nice and thin per the recipe.

Carne Bistec, Quinoa with Artichokes and Parsley and some fresh pineapple. It made for a fantastic dinner.

Carne Bistec, Quinoa with Artichokes and Parsley and some fresh pineapple. It made for a fantastic dinner.

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