Quinoa is a protein-packed, gluten-free whole grain that cooks quickly, which is ideal on busy weeknights. The quinoa salad and tomato-cumin dressing can be made up to two days in advance.
Skirt steak is a long, thin cut that absorbs marinades quickly and is deliciously tender as long as you slice it against the grain and cook it until it’s just medium-rare; any longer and it can become tough.
RD Tip: Use gluten-free soy sauce to make this dish entirely gluten-free.
Active time: 15 minutes | Total time: 40 minutes, plus marinating time
Peruvian Quinoa Salad with Grilled Skirt Steak
Ingredients
- 1/4 cup lime juice
- 3 tbsp olive oil
- 1 tbsp low-sodium soy sauce
- 2 tsp ground cumin
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 lb skirt steak, cut crosswise into 2 pieces
- 1 large tomato, diced
- 1/4 cup chopped cilantro
- 3/4 cup red quinoa, rinsed and drained
- 1 small (5-oz./142g) sweet potato, peeled and cut into 1/2-inch (1.3cm) cubes
- 1 large ear corn, shucked
- 2 cups baby spinach or arugula leaves, lightly packed
Directions
In a bowl, whisk together the lime juice, olive oil, soy sauce, cumin, 1/4 tsp salt, black pepper, and cayenne. Transfer 1/4 cup of the mixture to a zip-top bag, add the beef, and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Add the tomatoes and cilantro to the remaining lime juice mixture and set aside.
In a small saucepan, combine 1 1/2 cups water with the quinoa and the remaining 1/2 tsp salt; stir to combine. Place the sweet potatoes on top without stirring. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes, or until the water is absorbed and the quinoa and sweet potato are tender. Remove from heat, stir in the spinach, and let stand, covered, for 10 minutes.
Meanwhile, preheat a grill to medium-high heat. Discard the marinade and place the steak and corn on the grill. Grill the steak for 3–4 minutes per side, or until medium-rare (140°F/60°C). Transfer to a cutting board, loosely cover with foil, and let rest for 10 minutes. Continue grilling the corn, turning every 3–5 minutes, until all sides are lightly charred.
Remove the corn from the grill, slice the kernels from the cob, and stir into the quinoa mixture. Thinly slice the steak against the grain. Divide the quinoa mixture among four plates, top with the steak, drizzle with the reserved lime-tomato dressing, and serve.
Serves: 4 | Serving Size: 3 oz. steak, 1 scant cup quinoa and 2 tbsp dressing
Nutrition (per serving): Calories: 495; Total Fat: 27g; Saturated Fat: 7g; Monounsaturated Fat: 14g; Polyunsaturated Fat: 3g; Cholesterol: 73mg; Sodium: 707mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 5g; Protein: 30g
Nutrition Bonus: Vitamin D: 1%; Calcium: 6%; Iron: 26%; Potassium: 899mg; Vitamin A: 16%; Vitamin C: 33%
Originally published: August 11, 2018; Updated March 2026
