Lomo Saltado-Inspired Quinoa Bowls with Creamy Aji Verde

Lomo Saltado-Inspired Quinoa Bowls with Creamy Aji Verde ingredients

• Steak Marinade & Stir-fry
• Aji Verde Sauce
• Quinoa

How to make Lomo Saltado-Inspired Quinoa Bowls with Creamy Aji Verde

1. Rinse 1 cup quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups vegetable or chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, prepare the Aji Verde sauce: In a blender or food processor, combine 1 packed cup fresh cilantro, 1 seeded and chopped jalapeño, 1 garlic clove, 0.5 cup mayonnaise, 0.25 cup crumbled cotija or feta cheese, 1 tbsp lime juice, 2 tbsp olive oil, and 0.25 tsp salt. Blend until smooth and creamy. Taste and adjust seasoning if needed, adding more lime or salt.
3. Slice 1 lb sirloin or flank steak thinly against the grain. In a bowl, toss the sliced steak with 2 tbsp soy sauce, 1 tbsp red wine vinegar, 2 minced garlic cloves, 0.5 tsp cumin, and 0.25 tsp black pepper. Let marinate for at least 10 minutes while you prep vegetables.
4. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated steak in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side until nicely browned but still tender. Remove the steak from the skillet and set aside.
5. Add the remaining 1 tbsp vegetable oil to the same skillet. Add 1 thinly sliced red onion and 2 thinly sliced bell peppers. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Return the seared steak to the skillet with the vegetables. Add 1 cup halved cherry tomatoes. Toss everything together quickly for 1-2 minutes to heat through and combine flavors.
7. To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each with a generous portion of the Lomo Saltado stir-fry.
8. Drizzle each bowl generously with the creamy Aji Verde sauce. Garnish with additional chopped fresh cilantro if desired, and serve immediately.

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