Moroccan Spiced Beef with Quinoa Tabbouleh
- In a medium bowl, combine ginger, cumin, chili powder, pepper, cinnamon, salt and olive oil. In a resealable bag, add steak and marinade mixture. Marinate minimum 2 hours or overnight.
- Meanwhile, in a medium bowl, mix quinoa, parsley, cucumber, onion, mint and lemon juice. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Preheat grill to medium-high.
- Grill steak to an internal temperature of 135°, approximately 5-7 minutes per side. Let rest 5 minutes. Thinly slice steak; top with tabbouleh salad.
TIP: Tabbouleh flavor enhances as it sits. Tabbouleh can be made ahead and stored in the refrigerator until ready to serve.
Recipe Courtesy of Chef Morgan, ALDI Test Kitchen