EBT-Friendly: 90% of ingredients

Made by Emmie

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Assembly Time: 15 minutes

These simple steak kabobs paired with a warm quinoa salad create a protein-packed meal featuring tender flat iron steak, colorful bell peppers, asparagus, portobello mushrooms, cherry tomatoes, and tangy feta cheese.

Ingredients:

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•   1 4 oz piece flat iron steak
•   1/2 cup bell peppers
•   1 cup asparagus
•   4 oz quinoa
•   1/4 cup cherry tomatoes
•   1/2 tbsp garlic (minced)
•   1 tsp red wine vinegar
•   1 oz feta cheese (crumbled)
•   1/2 cup portobello mushrooms

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cut the flat iron steak into chunks and alternate on a wooden skewer with the bell peppers.
2. Grill the kabob until lightly blackened on the outside and cooked to your preferred doneness.
3. Place the quinoa in a microwave-safe bowl and heat for 2 minutes.
4. In a separate bowl, heat the asparagus and portobello mushrooms for 1 1/2 minutes.
5. In a mixing bowl, combine the warmed quinoa, asparagus, portobello mushrooms, garlic, cherry tomatoes, and red wine vinegar.
6. Top the quinoa salad with feta cheese and toss gently to combine.
7. Serve the quinoa salad on the side with the steak kabob.