Beef and Vegetable Kebabs with Quinoa

Name: Beef and Vegetable Kebabs with Quinoa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 5 oz lean beef cubes (approximately 141.8 grams, use lean cut such as sirloin or round); 1 cup mixed vegetables (a mix of bell peppers, onions, and cherry tomatoes, about 240 grams); 1/2 cup cooked quinoa (about 120 grams cooked weight); 1 tsp olive oil (extra virgin for flavor); to taste herbs and spices (such as salt, pepper, garlic powder, paprika, and dried oregano)

483 kcal · 27 g protein · 20 minutes · 1 servings

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Savor juicy lean beef cubes and colorful mixed vegetables grilled to perfection on skewers, served alongside fluffy, nutty quinoa. This balanced meal is packed with protein, fiber, and vibrant flavors, perfect for a wholesome lunch or dinner.

483 kcal 27 g protein 20 minutes

Ingredients

lean beef cubes 5 oz
mixed vegetables 1 cup
cooked quinoa 1/2 cup
olive oil 1 tsp
herbs and spices to taste

Method

Prepare the beef cubes. Pat the lean beef cubes dry with paper towels to remove excess moisture. This helps them brown better. Place them in a bowl and drizzle with half the olive oil. Sprinkle salt, pepper, garlic powder, and paprika evenly over the beef. Toss gently to coat all sides.
Tip: Dry beef cubes sear better and develop a nice crust.
Prepare the vegetables. Wash and cut bell peppers and onions into bite-sized pieces similar in size to the beef cubes. Leave cherry tomatoes whole. Place all vegetables in a separate bowl. Drizzle with the remaining olive oil and sprinkle with salt, pepper, and dried oregano. Toss to coat evenly.
Tip: Cut vegetables uniformly so they cook evenly on the skewers.
Assemble the kebabs. If using wooden skewers, soak them in water for 15 minutes beforehand to prevent burning. Thread the beef cubes and mixed vegetables alternately onto skewers, leaving a little space between each piece for even cooking.
Tip: Alternate colors and textures for an appetizing presentation.
Cook the kebabs. Preheat a grill pan or outdoor grill to medium-high heat. Place the kebabs on the grill and cook for about 4-5 minutes per side, turning carefully to brown all sides and cook beef to medium doneness (internal temp ~145°F/63°C). Vegetables should be tender but still crisp.
Tip: Avoid moving the kebabs too frequently to get nice grill marks.
Heat the quinoa. While the kebabs cook, warm the cooked quinoa in a microwave-safe bowl or on the stovetop over low heat until heated through, about 2-3 minutes.
Tip: Fluff quinoa with a fork before serving for a light texture.
Serve. Place the warm quinoa on a plate and arrange the beef and vegetable kebabs on top or alongside. Garnish with fresh herbs if desired and enjoy your balanced, flavorful meal.
Tip: Add a squeeze of lemon juice over kebabs for a fresh finish.

Pro tips

Use lean beef cuts to keep fat content moderate while maintaining tenderness.
Soaking wooden skewers prevents them from burning on the grill.