Description
Surf and turf quinoa bowls with roasted garlic vinaigrette are a must-make weeknight dinner solution for the spring and summer months.
Ingredients
- FOR THE VINAIGRETTE:
- 1 head Of Garlic, Top Cut Off Exposing The Cloves
- 1 Tablespoon Olive Oil
- ½ cups White Wine Vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- 1 teaspoon Mayonnaise
- Salt And Black Pepper
- ¾ cups Extra Virgin Olive Oil
- FOR THE BOWLS:
- 1 cup Uncooked Quinoa, Cooked Per Manufacturer’s Instructions
- 8 ounces, weight Petite Sirloin (or Other Steak Of Choice)
- 3 Tablespoons Unsalted Butter, Divided
- Salt And Black Pepper
- 1 pound Shrimp, Cleaned
- 1 cup Heirloom Cherry Tomatoes, Cut In Half
- 1 Large Avocado, Peeled, Pitted And Sliced
- Chopped Fresh Parsley For Garnish
Preparation
Preheat your oven to 425 F. Place the head of garlic in the mold of a regular-sized muffin tin, with the exposed cloves facing up. Drizzle the garlic with olive oil and cover with foil. Roast the garlic for 40-45 minutes or until fragrant, soft and brown. Remove from heat and set aside to cool.
Once cool enough to handle, push the garlic cloves out from the head by pressing the bottom firmly. They should pop out easily. Add the garlic cloves to a blender along with the white wine vinegar, honey, Dijon mustard, mayo and a dash of salt and black pepper. Pulse 7-8 times. With the blender speed on low, slowly drizzle the extra virgin olive oil into the pitcher until all has been added. Continue to puree until completely smooth. Adjust seasoning to taste and then refrigerate until you are ready to serve.
Season your steak generously with salt and black pepper. Preheat a large griddle pan over medium-high heat. Add 1 tablespoon of butter into the pan and melt. Once melted add the steak and cook for 3-4 minutes on each side (for medium rare). Remove from heat and set aside to rest. Once rested, slice the steak against the grain in long, thin strips. Set aside.
While your steak is resting, prepare your shrimp. Melt the remaining 2 tablespoons of butter in a large non-stick skillet over medium heat. Add the shrimp and season with salt and black pepper. Cook until the shrimp are pink and cooked through, about 4-5 minutes. Remove from heat.
Assemble your surf and turf quinoa bowls by layering steak, shrimp, cherry tomatoes and avocado over two beds of quinoa. Garnish with parsley and drizzle with roasted garlic vinaigrette. Enjoy immediately!
