Pizza Steak Quinoa Bake
Like most quinoa bakes, this one requires a little bit of a time commitment, but the process is pretty smooth if you time things correctly. Prep the meat and veggies while the quinoa cooks, then make the topping and the rest of the bake in the same skillet to streamline the process and minimize cleanup. It’s actually pretty easy.
3/2 cup Quinoa
4/4 cup Low Sodium Beef Broth
2 Tbsp Extra-Virgin Olive Oil
1 lb Top Round Center Steak
to taste Kosher Salt
to taste Freshly Ground Pepper
3/2 Bell Pepper
1 Yellow Onion
2 Portabella Mushroom Caps
2 Tbsp Low-Sodium Soy Sauce
5/4 cup Marinara Sauce
3/2 cup Provolone Cheese
1/4 cup Grated Parmesan
2 tsp Extra-Virgin Olive Oil
2 clove Garlic
1/2 tsp Red Pepper
1/3 cup Whole Wheat Panko Breadcrumbs
to taste Marinara Sauce
to taste Fresh Basil
2 Tbsp Worcestershire Sauce
Combine the Quinoa and Low Sodium Beef Broth in a small saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 14 minutes, or until all of the liquid has been absorbed.
Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
Preheat the oven to 375 degrees F.
While the quinoa cooks, prep the panko topping. Heat Extra-Virgin Olive Oil in a large ovenproof skillet or sauté pan over medium heat. When the oil is hot and shimmering, add the Garlic and Red Pepper and cook just until the garlic begins to turn golden, about 30 seconds.Add the Whole Wheat Panko Breadcrumbs and cook, stirring regularly until they darken a shade in color and smell toasty, for about 2 minutes.
Next, cook the steak. Increase the heat to medium-high and add half of the Extra-Virgin Olive Oil. When the oil is hot and shimmering, add the Top Round Center Steak to the pan and season with a pinch of Kosher Salt and Freshly Ground Pepper. Cook for about 2 minutes, stirring constantly and breaking it up into smaller pieces with a spatula, until no longer pink. Using a slotted spoon or tongs, transfer the steak to a bowl or plate and set aside.
Wipe out the pan with a paper towel. Return it to the stove and lower the heat to medium. Add the remaining tablespoon of olive oil. When the oil is hot, add the Bell Pepper, Yellow Onion, and Portabella Mushroom Caps to the pan. Season with a tiny pinch of salt and freshly ground pepper, and cook for about 7 minutes until the vegetables are tender. Add the Worcestershire Sauce and Low-Sodium Soy Sauce and cook for 30 seconds more.
Return the steak to the pan, then add the cooked quinoa, Marinara Sauce, and one cup of Provolone Cheese. Fold everything together until well combined. Taste the filling and season with extra salt and pepper if necessary. Gently smooth the top of the filling, then sprinkle it with the remaining Provolone and the Grated Parmesan and top with the prepared panko mix.
Bake for 20 minutes until the cheese is melted.
Serve garnished with Fresh Basil and a side dish of warm Marinara Sauce.