Grilled Flank Steak Salad with Ginger-Wasabi Dressing

This is a gluten free recipe with lots of veggies and packed with flavor and pizzaz - cuz ya gotta have pizzaz, RIGHT?!!
(serves 4)

1&1/4 cups water
3/4 cup quinoa
3 scallions, chopped
3 T. coarsely chopped fresh ginger
3 T. rice vinegar
2 T freshly squeezed* lime juice
2 T. canola or other neutral* oil
2 T reduced-sodium Tamari or Ponzu Citrus Sauce*
1 T. honey
1*-2 t. wasabi powder
1/2 t. kosher salt, divided
1 lb. flank steak, trimmed and at room temp.*
1/4 t. freshly* ground pepper
1 5 oz. package baby spinach, baby kale, or arugula, stems removed*
2 cups shredded organic* carrots
2 cups coleslaw mix or shredded cabbage

Combine the water and quinoa in a med. saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 mins. Remove from heat and let stand, covered, for 5 mins. Transfer to a large bowl. Preheat grill to med.-high. Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder, and 1/4 t. salt. in a blender. Puree until smooth. Season steak with pepper and the remaining 1/4 t. salt. Oil the grill rack. Grill the steak, turning once, 4-6 mins. per side or til desired doneness*. Transfer to a clean cutting board to rest for 5 mins. Thinly slice against the grain. Toss spinach (or kale or arugula), and 1/2 cup of the dressing with the quinoa. Divide the salad among 4 large bowl, top with the steak, and drizzle each serving with 1 T. of the remaining dressing.

"When your burdens overwhelm you, remember that God has His arms underneath you."

Have FUN today!!!!

Love,

Machete Milletti