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This quick, healthy dinner salad recipe is ready in 40 minutes thanks to preshredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you want a bigger flavor kick in the dressing, up the wasabi powder to 1 tablespoon.

Source: EatingWell Magazine, May/June 2016




Ingredient Checklist


Instructions Checklist
  • Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl.

  • Preheat grill to medium-high.

  • Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and 1/4 teaspoon salt in a blender. Puree until smooth.

  • Season steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tip). Grill the steak, turning once, 4 to 6 minutes per side for medium. Transfer to a clean cutting board to rest for 5 minutes. Thinly slice against the grain.

  • Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and 1/2 cup of the dressing with the quinoa. Divide the salad among 4 large bowls, top with the steak and drizzle each serving with 1 tablespoon of the remaining dressing.


An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Nutrition Facts

3 oz. steak & 2 1/3 cups salad
411 calories; protein 32.3g; carbohydrates 36.2g; dietary fiber 5.9g; sugars 10.2g; fat 15.5g; saturated fat 3.1g; cholesterol 70.3mg; vitamin a iu 12666.7IU; vitamin c 30.6mg; folate 176.2mcg; calcium 122.5mg; iron 5mg; magnesium 133.6mg; potassium 1062.2mg; sodium 631.2mg; thiamin 0.3mg; added sugar 4g.

1 1/2 starch, 2 vegetable, 1/2 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat