$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
As promised monthly below is August’s healthy and timeless meal creation!
Mexican Quinoa with Sliced Steak
|2 1/4 cups of water||$0.00|
|1 1/2 cups of quinoa||$0.89|
|14.5 oz. can of rotel tomatoes||$0.59|
|15 oz. can of black beans and rinsed||$0.49|
|15 oz. can of corn drained and rinsed||$0.49|
|1 tbsp. fresh lime juice||$0.39|
|1/2 tsp. chili powder||$0.19|
|1/4 tsp. black pepper & 1/4 tsp. salt||$0.19|
|1/4 tsp. cayenne pepper||$0.19|
|1/4 tsp. garlic powder||$0.19|
|fresh cilantro for garnishing||$0.79|
|1 ripe avocado, diced||$0.99|
|1 # strip steak||$9.99|
|Total Cost for Meal||$15.38|
Heat a large skillet over medium/high heat with a dab of extra virgin olive oil. Feel free to use a hot grill in place of skillet on your stove. Cook steak until desired doneness, about 8-10 minutes total (3-5 minutes per side). Let steak rest under foil until ready to slice and top quinoa salad.
While steak is cooking, prep quinoa salad. Add quinoa, water, and diced tomatoes to a medium skillet or saucepan. Bring lidid to a boil and reduce heat to simmer on medium-low, for 12-18 minutes or until quinoa is done (it starts to open up) and liquid is absorbed. Add an additional splash of water while cooking, if needed.
Stir in black beans, corn, lime juice, and spices. Spoon into bowls and serve warm with topped avocado and sliced strip steak.
Store in fridge for up to 5 days, ENJOY! Check back frequently for updated recipes and ideas to make your family. Easy, affordable, and hassle-free, 3 of my favorite words!