Wild Rice/Quinoa Steak and Veggies

Wild Rice/Quiona steak and veggies

  

1 c. Wild Rice

6 c. Water

1 chicken bouillon cube

1 c. Quiona

1 clove garlic minced

½ lb. brussel sprouts

3 Roasted Red peppers (from jar)

1 “ leak

4 small mushrooms

5 asparagus spears

1 lb. any kind of  beef steak cut in thin strips (round/flatiron, even fajita)

use your favorite infused olive oil and balsamic vinegars from Baker and Olive for cooking the beef and veggies.

Bring 4 c. Water to boil with Bouillon cube

Add rice, cover and turn down to simmer for 55 min. drain off any extra water if rice is done. 

While the rice is cooking start peeling all the brussel sprouts of their leaves.  disgard the bulb in the middle.  Set aside

20 minutes later bring 2 c. water to boil add quiona and garlic.  Turn down to simmer and cover for 20 min.  Fluff and set aside.

In Between cooking wild rice and quiona cut up veggies and start frying them in your favorite oil and vinegar  (1 tsp of each) set them aside. 

Slice the beef thinly and brown in frying pan with oil and vinegar.   You can also sprinkle your favorite spices on the beef.    This should not take any more than 10 min to cook.  Drain and Set aside while you fry up the brussel sprouts. 

Flash fry the brussel sprouts in oil and vinegar.  (5 min. covered)

Add the beef to the brussel sprouts and warm through together.

Add the wild Rice and Quiona to the veggies. 

Serve the two dishes