Asian Beef and Veggies Quinoa Bowl

• 1/2 cups Red Quinoa
• 1 cup Water
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Balsamic Vinegar
• 1/2 Tablespoons Honey
• 4 cloves Garlic, Minced
• 1 piece Ginger, Peeled And Minced (about 3 Inches)
• 1 whole Small White Onion
• 1 whole Bell Pepper
• 1/4 pounds Okra
• 6 ounces, weight Kale Leaves
• 1/2 pounds Beef Cubes Or Flank Steak

1. 1.
2. Preheat oven to 375F and begin to cook quinoa with the water, according to package instructions.
3. 2.
4. Prepare marinade by mixing the soy sauce, vinegar, honey, garlic, and ginger.
5. 3.
6. Prepare veggies: dice the onion, core and dice the bell pepper.
7. Cut tops off of the okra, then chop in half.
8. Lay kale flat, then slice into strips.
9. Place veggies into a pan, sprinkle with two tablespoons of marinade and place into the oven to roast for about 15 minutes, or until kale is crispy and okra/onion/bell pepper is tender.
10. 4.
11. Heat a skillet over medium-high heat.
12. Toss beef in the marinade (reserving one tablespoon).
13. Place in the skillet and cook for about 5 minutes for beef cubes or 2-3 minutes per side for a whole piece of flank (depending on how well-done you like your meat).
14. 5.
15. Layer the ingredients in a bowl: quinoa, veggies, 1/2 tablespoon marinade, and beef.
16. Enjoy!

red quinoa, water, soy sauce, balsamic vinegar, honey, garlic, ginger, white onion, bell pepper, leaves

Taken from tastykitchen.com/recipes/main-courses/asian-beef-and-veggies-quinoa-bowl/ (may not work)