Mediterranean Steak & Hummus Bowl
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.
2. Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.
3. Sprinkle steak with ¼ teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak on opposite side.
4. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.
5. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt and parsley.
- 22 g Fat
- 6 g Saturated Fat
- 74 mg Cholesterol
- 5 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 34 g Protein
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Nutritional Information
- 22 g Fat
- 6 g Saturated Fat
- 74 mg Cholesterol
- 5 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 34 g Protein
Directions
1. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.
2. Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.
3. Sprinkle steak with ¼ teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak on opposite side.
4. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.
5. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt and parsley.