Brisket Protein Bowl Recipe
quinoa, spinach, tomatoes, chimichurri, feta, 2 eggs.
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Ingredients
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Brisket
Quinoa
Greens & Vegetables
Chimichurri
Finishes & Protein
Method
Quinoa
- 1
Cook quinoa
Rinse 1 cup quinoa under cold water in a fine-mesh sieve. In a medium saucepan combine rinsed quinoa, 2 cups water (or broth) and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.
Chimichurri
- 2
Make chimichurri
In a food processor or blender combine 1 cup parsley, 1/4 cup cilantro (if using), 3 garlic cloves, 2 tbsp red wine vinegar, 4 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until herbs are finely chopped but still a bit textured, scraping sides as needed. Taste and adjust seasoning or acidity (add up to 1 tsp lemon juice if desired). Transfer to a small bowl. Reserve about 2-3 tbsp for drizzling on the bowl and keep remaining for the brisket or extra serving.
Brisket
- 3
Reheat and season brisket
Heat 1 tbsp olive oil in a skillet over medium heat. Add 400 g shredded or thinly sliced brisket and warm for 3–5 minutes, stirring, until just heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper. If brisket is dry, stir in 1–2 tbsp chimichurri to moisten and infuse flavor.
Greens & Vegetables
- 4
Prepare vegetables
While quinoa cooks and brisket reheats, place 4 cups baby spinach in a large bowl. Add 1 cup halved cherry tomatoes and 1/4 cup very thinly sliced red onion. Toss gently. If desired, dress lightly with 1 tsp lemon juice and a drizzle (about 1 tsp) of olive oil; season the greens very lightly with a pinch of salt and pepper.
Finishes & Protein
- 5
Cook eggs
In a small nonstick skillet heat 1 tsp olive oil over medium-low. Crack 2 large eggs into the pan and cook to your preference: for sunny-side up cover and cook 3–4 minutes until whites set but yolks runny; for over-easy flip and cook an additional 20–30 seconds. Season with 1/4 tsp salt and 1/8 tsp black pepper. Alternatively, poach eggs 3–4 minutes for soft yolks.
- 6
Assemble bowls
Divide warm quinoa among 2 bowls (about 1/2 cup cooked quinoa per serving if 2 servings; see servings below). Arrange spinach-tomato mixture on one side, warmed brisket on another, and place one cooked egg on top of each bowl. Spoon 1–2 tbsp chimichurri over brisket and a little over the eggs or greens. Sprinkle 1/4 cup crumbled feta per bowl (total 1/2 cup). Drizzle any leftover chimichurri or a small extra olive oil if desired. Taste and adjust with extra salt, pepper, or lemon juice.
- 7
Serve
Serve immediately while eggs are warm and brisket is hot. Provide extra chimichurri at the table. Leftover chimichurri stores covered in the refrigerator for up to 5 days.