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Corn & Quinoa Salad with Steak

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Corn & Quinoa Salad with Steak

Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: beef, dairy-free, gluten-free
Calorie: 400-500, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 4 servings
Calories: 413kcal


  • 1/2 cup Quinoa (dry, rinsed)
  • 1 ear Corn On The Cob
  • 1 lb Ribeye Steak, Boneless (room temperature)
  • Sea Salt & Black Pepper (to taste)
  • 3 cups Baby Spinach
  • 1/3 cup Red Onion (thinly sliced)
  • 1/4 cup Cilantro Lime Dressing


  • Cook the quinoa according to package directions. Set aside to cool.
  • Using a cast-iron pan or grill, remove the husk from the corn. Cook the corn over medium-high heat for about one to two minutes per side until lightly charred on all sides. Once it is cooked, remove it and let it cool before slicing the kernels off the cob.
  • Pat the steak very dry with paper towel. Season with salt and pepper.
  • Use the same skillet and cook the steak for 10 to 12 minutes, flipping and turning every two to three minutes, until a dark crust has formed on both sides and the steak is cooked to your liking. Remove and let rest for about 10 minutes.
  • Divide the quinoa, corn, spinach, and red onion evenly between plates. Top with the steak and cilantro lime dressing. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days. Warm up the steak before serving.
  • Serving Size

    One serving is equal to approximately two cups.
  • More Flavor

    Add cherry tomatoes.
  • No Corn On The Cob

    Use canned corn instead.


Calories: 413kcal | Carbohydrates: 22g | Protein: 27g | Fat: 25g | Cholesterol: 72mg | Sodium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2121IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 5mg

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