Asian Quinoa Bowl with Steak and Bok Choy

Preparation

• 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.