Ingredients
Quinoa Tabouli
1/2 cup (125 mL) quinoa, rinsed
3/4 cup (175 mL) water
Pinch salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) fresh lemon juice
1 small clove garlic, minced
2 cups (500 mL) chopped vegetables, such as cucumber, tomatoes and green onions
2 tbsp (30 mL) EACH chopped fresh parsley and mint
1/2 cup (125 mL) crumbled feta cheese
Beef Kabobs
2 tbsp (30 mL) minced fresh herbs, such as thyme, rosemary and chives
1/2 tsp (2 mL) grated lemon zest
1 clove garlic, minced
2 tbsp (30 mL) extra virgin olive oil, divided
8 oz (250 g) Beef Top Sirloin Grilling Steak, cut into 1-inch (2.5 cm) chunks
1 small zucchini, cut into 1-inch (2.5 cm) chunks
1 sweet red or yellow pepper, cut into 1-inch (2.5 cm) chunks
Bamboo skewers, soaked, or metal skewers
Salt and pepper
Notes
- Quinoa Tabouli: Combine quinoa, water and salt in a small saucepan; bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes or until quinoa is tender and water is absorbed. Fluff with fork into a bowl.
- Whisk together oil, lemon juice and garlic in a small bowl.
- Add vegetables, parsley and mint to quinoa. Drizzle with oil mixture and sprinkle with feta; toss to combine. Cover and refrigerate until ready to serve, for up to 12 hours.
- Beef Kabobs: Combine herbs, lemon zest, garlic and 1 tbsp (15 mL) of the oil in a bowl. Add beef cubes and toss to coat. Cover and refrigerate for at least 15 minutes or up to 12 hours.
5.Combine zucchini and peppers with remaining 1 tbsp (15 mL) oil in a bowl; toss to coat. Thread onto skewers alternately with beef cubes; discarding excess marinade. Season all over with salt and pepper to your taste.
- Grill kabobs in closed preheated barbecue over medium-high heat (400°F/200°C), turning twice or more, for about 10 minutes or until digital instant read thermometer inserted into beef reaches 145°F (63°C) for medium-rare doneness at the least.
7. Divide Quinoa Tabouli between serving plates and top with Beef Kabobs.