As filling as it is delicious, this quinoa bowl deserves a spot in your weekly dinner round-up. Start by simmering quinoa and carrots in a savory Kitchen Basics® Beef Stock. Top cooked mixture with seared, thin-sliced beef and bok choy. Drizzle with a zesty lime-ginger-garlic vinaigrette and garnish with crushed peanuts for a salty, nutty crunch. Meal-prep an extra serving for lunch tomorrow.
Rinse quinoa; drain well. Bring stock, quinoa and carrots to boil in small saucepan. Reduce heat to medium-low; cover and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
Meanwhile, mix lime peel, lime juice, sesame oil, cilantro, chilies, garlic, fish sauce, sugar and ginger in small bowl until well blended. Set aside.
Season steaks with desired amount of salt and pepper. Heat oil in large skillet on medium-high heat. Add steaks; cook 2 to 3 minutes per side or until desired doneness. Let stand 5 minutes before slicing.
Meanwhile, add bok choy to same skillet; stir-fry 3 to 4 minutes or until tender-crisp.
To serve, toss cooked quinoa with 1/4 cup of the lime vinaigrette. Divide quinoa among 6 bowls. Top quinoa with sliced beef and bok choy. Drizzle with remaining lime vinaigrette. Sprinkle with crushed peanuts.
(Amount per serving)