Ingredients: (Organic if possible)
1 cup quinoa 1 tbsp extra virgin olive oil 1 cup chopped yellow onion 3 cloves garlic, minced 1 each yellow, orange and green bell peppers, chopped 1 cup chopped roasted red peppers 1 lb lean grass fed beef tenderloin, trimmed of visible fat and cut into thin strips 1 cup low-sodium beef broth 1/4 cup chopped fresh basil Sea salt and fresh ground black pepper, to taste
- Cook quinoa according to package directions; set aside.
- Meanwhile, heat oil in a wok or large skillet on medium-high. Add onion and garlic and cook for 2 to 3 minutes, until onions are soft. Add bell peppers and roasted peppers and cook for 2 minutes, until onions are golden brown. Add beef and cook for another 2 minutes, stirring frequently. Add broth and bring to a simmer over same heat. Simmer for 2 minutes, until steak is cooked through. Remove from heat, stir in basil and season with salt and pepper. Serve beef mixture over quinoa.