Quinoa is a protein-packed, gluten-free whole grain that cooks quickly, ideal for busy weekdays. The quinoa salad and the tomato-cumin dressing can be made up to two days in advance.
Skirt steak is a long, thin cut that absorbs marinades quickly and is deliciously tender as long as you cut it against the grain and cook it until just medium-rare; any longer and it can get tough.
RD tip: Use gluten-free soy sauce to make this dish completely gluten-free.
Active time: 15 minutes | Total time: 40 minutes plus marinating time
Peruvian quinoa salad with grilled skirt steak
Ingredients
- 1/4 cup lime juice
- 3 tbsp olive oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons ground cumin
- 3/4 teaspoon salt, divided
- 1/2 tsp black pepper
- 1/4 teaspoon cayenne pepper
- 1 lb skirt steak, cut crosswise into 2 pieces
- 1 large diced tomato
- 1/4 cup chopped cilantro
- 3/4 cup red quinoa, rinsed and drained
- 1 small (5-oz./142 g) sweet potato, peeled and cut into 1/2-inch (1.3 cm) cubes
- 1 large axis, pushed
- 2 cups baby spinach or arugula leaves, lightly packed
Directions
In a bowl, whisk together lime juice, olive oil, soy sauce, cumin, 1/4 teaspoon salt, black pepper and cayenne pepper. Transfer 1/4 cup of the mixture to a ziplock bag, add the beef and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Add the tomatoes and cilantro to the remaining lime juice mixture and set aside.
In a small saucepan, combine 1 1/2 dl of water with the quinoa and the remaining 1/2 teaspoon of salt; stir to combine. Place the sweet potatoes on top without touching. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed and quinoa and sweet potato are tender. Remove from the heat, stir in the spinach and leave covered for 10 minutes.
Meanwhile, preheat a grill to medium-high heat. Discard the marinade and place the steak and corn on the grill. Grill the steak for 3-4 minutes on each side, or until medium-rare (140°F/60°C). Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Continue grilling the corn, turning every 3-5 minutes. minute until all sides are lightly charred.
Remove the corn from the grill, slice the kernels from the cob and stir into the quinoa mixture. Cut the steak into thin slices against the grain. Divide the quinoa mixture between four plates, top with the steak, drizzle with the reserved lime-tomato dressing and serve.
Serves: 4 | Serving Size: 3 oz. steak, 1 scant cup of quinoa and 2 tablespoons of dressing
Nutrition (per serving): Calories: 495; Total fat: 27g; Saturated fat: 7g; Monounsaturated fat: 14g; Polyunsaturated fat: 3g; Cholesterol: 73mg; Sodium: 707mg; Carbohydrate: 35g; Dietary fiber: 5g; Sugar: 5 g; Protein: 30g
Nutritional bonus: Vitamin D: 1%; Calcium: 6%; Iron: 26%; Potassium: 899mg; Vitamin A: 16%; Vitamin C: 33%
Originally published: August 11, 2018; Updated March 2026