INGREDIENTS

• 1/2 cup quinoa
• 1 cup water
• 1 pound flank steak
• 2 tablespoon olive oil
• 1 pound brussels sprouts, ends removed and thinly sliced
• 2 cup kale, chopped
• 1/2 cup slivered almonds
• Black Bean Sauce
• 2 tablespoon low sodium soy sauce
• 2 teaspoons olive oil
• 1/4 cup black bean sauce or hoisin sauce

DIRECTIONS

1. Bring quinoa and water to a boil, reduce to a simmer, cover, and let cook 15 minutes. Remove from heat and reserve for later.
2. Combine black bean sauce ingredients in a small bowl.
3. Place steak and 1/4 cup sauce in a bowl or resealable bag and let marinate for 15-30 minutes.
4. Preheat the grill to medium high.
5. Grill steak for 4-5 minutes per side or until it reaches your desired temperature.
6. Transfer steak to a plate and tent to keep warm. Slice into thin strips across the grain.
7. Heat olive oil in a large skillet over medium high heat. Add brussels sprouts and kale. Cook until tender and slightly browned on the edges - about 3-4 minutes.
8. Add remaining sauce and stir until heated through.
9. Toss quinoa into the brussels sprout and kale mixture and then divide evenly among plates.
10. Top with sliced flank steak and sprinkle with almonds.

Nutritional Information