- 1 and 1/2 pounds beef Top Sirloin
- 1 cup quinoa
- 2 cups water
- 1 tablespoon + 2 teaspoon olive oil, divided use
- 1 medium red onion, diced
- 1 medium jalapeño, finely chopped
- 4 garlic cloves, minced
- 1 bunch of kale, roughly chopped (about 3 cups)
- 1 can (15 ounce) black beans, rinsed and drained
- 1 cup corn
- 1 cup BBQ sauce
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Lime juice
Preheat oven to 375ºF.
Add quinoa and water to a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, about 15 – 20 minutes. Fluff with a fork. Set aside.
Season steak on both sides with salt and pepper. Add 1 tablespoon oil to a sauté pan over medium heat. Place steak in hot pan, searing on all sides for 2 – 3 minutes or until well browned. Reduce heat to medium and cook to medium rare (130°F). Steak will continue cooking in the casserole. Remove steak from pan to a cutting board and let rest for at least 10 minutes before cutting into bite-sized pieces. Set aside.
Add 2 teaspoons olive oil to a large pan or deep, large skillet and sauté onion and jalapeño over medium heat until softened. Add garlic and kale and cook for about 2 or 3 minutes until kale just starts to wilt. Add beans, corn and cooked quinoa to the mixture. Stir in BBQ sauce and mix thoroughly until well incorporated. Stir in beef.
Spread mixture evenly into greased 9 x 13” baking dish. Top with remaining cheese. Bake about about 10 minutes or until cheese has melted.
Top with cilantro, and serve with avocado and fresh lime juice for extra brightness.
Nutrition information per serving: 590 calories; 22 g fat (10 g saturated fat; 0 g trans fat); 115 mg cholesterol; 700 mg sodium; 50 g carbohydrate; 9 g fiber; 10 g sugar; 47 g protein; 70% vitamin A; 35% calcium; 70% vitamin C; 25% iron