📖 Instructions

1. **Prepare the Quinoa:** Rinse 1 cup of quinoa under cold water using a fine-mesh sieve for about 1-2 minutes. This removes the bitter saponin coating. Place the rinsed quinoa in a medium saucepan with 2 cups of water or vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool completely. Tip: Using vegetable broth instead of water adds an extra layer of flavor to the quinoa.
2. **Prepare the Lemon-Herb Dressing:** In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice (about 1 lemon), 1 tablespoon of finely chopped fresh herbs (such as parsley, mint, and chives), 1 clove of garlic (minced), 1/2 teaspoon of Dijon mustard, and salt and pepper to taste. Make sure to whisk vigorously to emulsify the dressing. Taste and adjust seasonings as needed. If it's too tart, add a tiny pinch of sugar or honey. Visual cue: The dressing should be light, vibrant, and slightly creamy.
3. **Prepare the Vegetables:** Dice 1/2 cup of cucumber, 1/2 cup of bell pepper (any color), and 1/4 cup of red onion into small, uniform pieces. These veggies add a nice crunch and freshness to the salad. Roughly chop 1/4 cup of fresh parsley and mint. Tip: Soaking the red onion in cold water for 10 minutes can mellow its flavor.
4. **Assemble the Quinoa Salad:** In a large bowl, combine the cooled quinoa, diced cucumber, bell pepper, red onion, and chopped parsley and mint. Pour the lemon-herb dressing over the salad and gently toss to combine. Be careful not to overmix, as this can make the salad mushy. Taste and adjust seasonings as needed. You might want to add a squeeze of lemon juice or a pinch of salt and pepper. Troubleshooting: If the salad seems dry, add a little more olive oil or lemon juice.
5. **Prepare the Steak:** Pat 2 (6-8 ounce) steaks dry with paper towels. Season generously with salt, pepper, and any other desired seasonings (such as garlic powder, onion powder, or smoked paprika). Let the steaks sit at room temperature for at least 30 minutes before cooking. This helps them cook more evenly. Visual cue: The steak should look dry and well-seasoned.
6. **Sear the Steak:** Heat 1 tablespoon of olive oil or your favorite cooking oil in a heavy skillet (cast iron is ideal) over high heat until it's smoking hot. Carefully place the steaks in the skillet, making sure not to overcrowd the pan. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature: 130-135°F for medium-rare, 135-145°F for medium, and 145-155°F for medium-well. Tip: Don't move the steaks around while they're searing to ensure a good crust. Troubleshooting: If the steaks are smoking too much, reduce the heat slightly.
7. **Rest the Steak:** Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Visual cue: You should see juices pooling on the cutting board.
8. **Slice and Serve:** Slice the steak against the grain into thin strips. Divide the quinoa salad between two plates and top with the sliced steak. Garnish with extra herbs or a lemon wedge, if desired. Serve immediately and enjoy! Final touch: Drizzle a little extra lemon-herb dressing over the steak for added flavor.