MAKES: 2 SERVINGS
INGREDIENTS
- 1 cup cooked quinoa
- 8 oz cooked sirloin tips, sliced thin
- 2 cups cooked spaghetti squash, divided
- 2 tsp olive oil
- 8 oz sliced white button or baby bella mushrooms
- 2 cloves garlic, minced
- 2 tbsp reduced-sodium beef broth
- 1⁄2 tsp salt
- 1⁄8 tsp dried thyme
DIRECTIONS
- Divide quinoa between two microwavable bowls. Top each with 4 ounces of steak and 1 cup spaghetti squash. Set aside.
- Place olive oil in large skillet over medium-high heat. Add mushrooms and garlic. Sauté until mushrooms are soft, about 7 minutes. Reduce heat to medium. Add broth, salt, and thyme. Toss to combine and cook for another 2 minutes. Cover and keep warm.
- Warm the quinoa/steak mixture in the microwave. Top each bowl with equal amounts of warm mushroom sauce.
PER SERVING
Calories: 390; Fat: 18g; Saturated fat: 6g; Carbs: 21g; Fiber: 4g; Protein: 35g