After a recent decadent meal of Pan Seared Steak and Roasted Squash and Mushrooms, I wanted to incorporate the leftover steak and squash/potato into a meal that had an entirely different flavour combo. I find I get quite bored of leftovers so I always try to reinvent the ingredients into a completely different taste. This worked great in this recipe! You could swap out the steak for chicken or really use any veggies you have in your fridge, it’s so versatile.

Middle Eastern Steak and Squash Quinoa Pilaf

1 1/2 cups roasted vegetables (I had squash, sweet potatoes, mushrooms and red onions)

3/4 cups chopped cooked steak

1 bell pepper, sliced

2 green onions. chopped

1/4 cup parsley, chopped

1/2 cup cashews, pan roasted on medium heat for 5 minutes – don’t burn them!

1 cup quinoa

1 cup water & 1 cup stock

1 bay leaf, 1 spring thyme

1/2 teaspoon cinnamon, smoked paprika and ground coriander

salt and pepper

1/4 cup olive oil

2 cloves garlic

1 tablespoon lemon juice

2 tablespoons tahini

Prepare tahini dressing by combining the lemon juice, garlic, tahini and salt and pepper. Slowly add olive oil while whisking constantly until thoroughly combined. Set aside

Bring the water/stock combo to a boil over medium-high heat in a small saucepan and add in herbs and spices. Once boiled, add in quinoa, cover and reduce heat to low. Cook undisturbed for 15-18 minutes or until liquid is absorbed. Remove from heat for 5 minutes and fluff with fork when done.

Meanwhile, heat 1/2 tablespoon oil in frying pan over medium heat. When hot, add in bell pepper and sauté for 5-7 minutes. Add in roasted vegetables and steak for a few minutes just to warm them up.

Time to put it all together! Mix in the green onions, parsley, quinoa, cashew and veg/steak mix, tossing lightly (at this point, I also added more lemon juice to the mix, totally optional!). Drizzle tahini dressing over the bowl and dig in, it is best enjoyed warm.