20 Minute Recipe: Grilled Steaks and Parmesan Zucchini Quinoa
What’s just as convenient as a crockpot but less clean up?
It’s easy to learn, minimal clean up, and easy to bulk/pre-cook other meals for the week.
A friend gave us some caribou steaks, and our zucchini plant is going crazy, so this was the perfect dinner to throw together. But you can easily do this with regular steaks (sirloin is a great lean choice) or even chicken.
If you do have a way to get wild game, there are great benefits:
Regardless of what meat you use, this is a delicious, healthy recipe that only takes about 20 minutes to prepare.
Grilled Steaks and Parmesan Zucchini Quinoa
Caribou steaks, seasoned with salt and pepper (or another lean meat!)
2 cups chicken broth or stock 1 cup quinoa 2 tablespoons olive oil 2 cloves garlic, chopped 2 1/2 cups zucchini, chopped 1 bell pepper, chopped 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup parmesan cheese
Parmesan Zucchini Quinoa
Put 2 cups chicken broth in small saucepan, add 1 cup of quinoa. Bring to a boil then simmer with the lid on for 15-20 minutes.
Meanwhile, in a large skillet over medium-high heat add the olive oil and garlic and saute for 2-3 minutes. Add the zucchini, Italian seasoning, salt, and pepper.
Cook for 5 minutes or until the zucchini is lightly browned, stirring occasionally.
Once the quinoa is done, stir in the zucchini and the Parmesan cheese until melted.
Grilled Caribou Steaks
Preheat the grill to medium - high heat.
After grill is preheated (5-10 minutes) place the caribou on the grill over medium-low heat.
Depending on how thick the steaks are and how you like them cooked it will probably be done in 5-10 minutes. For the love, don't overcook them.
For our caribou, I flipped them about 5 minutes and they were almost done.
Continue to grill for a few more minutes until they are cooked to you're desired doneness.