This is a delicious Fall Recipe packed with flavor, texture, and NUTRIENTS!
2010 fall in Montana has been the most beautiful fall in memory. A surplus of sunshine, warm air accented by cool breezes, brilliant aspen trees, soft gold wheat fields, and vibrant blue skies. The transition from summer to fall has been easy and I’ve hardly noticed the end of October creeping up.
In celebration of fall and the bounty of vegetables that come into season, I made a satisfying warm quinoa salad chock full of squash, root vegetable, and super food… all to perfectly accompany thinly sliced elk steak.
So enjoy this meal as is or make your own adaptations, but be sure to feast on fall fodder and its beauty too!
What you need (for 2 servings):
1/2 cup of cubed butternut squash
1/2 cup halved brussel sprouts
1/2 cup cubed beets
1 tablespoon olive oil
2 garlic cloves chopped
Salt and Pepper to taste
1/2 cup quinoa
1 cup of water
1 tablespoon pesto
2 elk loin steaks
Crumbled goat cheese
– Preheat oven to 425 degrees
– Prepare vegetables and place in baking dish
– Top vegetables with olive oil, garlic, and salt and pepper… mix together
– Cook for 15 to 20 minutes or until golden brown around the edges
– While vegetables are cooking prepare quinoa (add pesto to the water before bringing to a boil). Bring water and pesto to a boil and add quinoa. Cover and let simmer for 25 minutes or until all of the water is absorbed.
– Cook elk on stovetop over medium high heat… cook a few minutes per side. Do not cook elk past medium rare.
– Let steak sit while arranging plate… bed of quinoa, topped with roasted vegetables, crumbled goat cheese, salt and pepper to taste
– Thinly slice steak and place next to salad