This dish was a delicious and well balanced meal. I especially loved the crisp, peppery mustard green salad! Mustard greens is one of the most nutritious green-leafy vegetables around, as it  is stocked full of phyto-nutrients, vitamins, and minerals. Everything in this meal is just so delicious and nutritious!

Feeds: 2 adults and 4 children

Cook Time: 30-35 Min

Shopping List:

  • 4 (5-ounce) sirloin steaks
  • Jamaican barbecue sauce (Recipe Below)
  • 1/2 red onion, 1/4-inch diced
  • 2 tsp ginger, peeled and chopped + 1 drop doTerra Essential Oils Ginger
  • 2 tsp garlic, peeled and minced
  • 1 cup quinoa
  • 2-3 sprig thyme
  • 2 carrots
  • 2 oranges
  • 7-8 leaves mustard greens
  • cider vinaigrette (Recipe Below)

Jamaican Barbecue Sauce:

  • 1 tsp ground bay leaf
  • 6tbsp coconut aminos
  • 2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp ground allspice
  • pepper (to taste)
  • 1/2 cup canned tomato sauce
  • 1 tbsp coconut vinegar
  • 1/2 tsp dried thyme
  • 1 tsp dried mustard
  • salt (to taste)

Whisk all ingredients in a small bowl to combine.

Cider Vinaigrette:

  • 2 tbsp + 2 tsp orange juice
  • salt (to taste)
  • 2 tsp agave
  • 2 tbsp apple cider vinegar
  • pepper (to taste)
  • 6 tbsp avocado oil

Combine all ingredients except oil in a blender. Mix on medium speed for 30 seconds. While blender is running, slowly pour in oil



Step 1. Cook Quinoa

Bring 3 cups lightly salted water to a boil and then add quinoa to the boiling water and stir. Cover, the reduce heat to med-low and simmer for 15-28 min, or until water is absorbed and quinoa is tender. Remove from heat and let rest, covered, for 3 minutes. Fluff with a fork.

Step 2. Start Salad

Remove center stem from mustard greens and set them aside. Roughly chop leaves and place in a large bowl. Drizzle with cider vinaigrette. Gently massage greens with hands or tongs.

Step 3. Finish Salad

Cut off tops and bottoms of oranges. Lay flat and remove peel with curved downward cuts. Cut orange into bite-size pieces and add to the bowl of mustard greens. Salt and pepper to taste and toss to combine.

Step 4. Prep Vegetables

Cut the tops off of the carrots and peel if desired. Grate the carrots on the large holes of the box grater. Destuff the thyme and mince the leaves. Slice the reserved mustard green stems into 1/4-inch pieces.

Step 5. Sauté Vegetables

Heat 3 tbsp cooking oil in a large pan  over medium heat. Add the red onions, ginger, and the garlic and stir. Let them cook for 1 minute and then add the carrots, thyme and the mustard green stems. Season with salt and pepper and then add 1/2 cup water. Cook for5-6 min, or until water is cooked off. Sit frequently and salt and pepper to taste.

Step 6. Cook Steaks

Season both sides of steaks with salt and pepper. Heat 2 tbsp cooking oil in a sauté pan over med-high heat and then add the steaks to the hot pan. Sear for 4-5 minutes on each side. Move the steaks to a cutting board and let rest for 3 minutes.

Step 7. Return the pan that was used for the steak to the stove over med-low heat. Pour the Jamaican barbecue sauce into the pan and add 1/2 cup water and stir. Simmer for 2-3 minutes or until sauce slightly thickens, stirring occasionally.

Step 8. Plate Your Dish

Cut the steaks against the grain into 6-8 slices. Divide the quinoa between plates and lay the steak over top of it. Add salad and sautéd vegetables to the plate and then spoon Jamaican barbecue sauce over steak.


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