Sirloin Steak, Red Bell Pepper, and Red Onion Skewers with Quinoa Salad

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp chili flakes
• 1 tsp garlic powder
• 1 tsp fresh thyme, chopped
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chickpeas, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup sweet potatoes, cubed
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for roasting potatoes)
• 1 tsp chili flakes (for potatoes)
• 1 tsp sea salt (for potatoes)
• 1 tsp black pepper (for potatoes)

Instructions

1. In a bowl, combine sirloin steak, red bell pepper, red onion, olive oil, paprika, chili flakes, garlic powder, fresh thyme, sea salt, and black pepper. Mix well and let marinate for 15 minutes.
2. Preheat grill to medium-high heat.
3. Thread steak, red bell pepper, and red onion onto skewers, alternating ingredients.
4. Grill skewers for 8-10 minutes, turning occasionally, until steak is cooked to desired doneness.
5. While skewers cook, preheat oven to 400°F (200°C).
6. Toss sweet potato cubes with olive oil, chili flakes, sea salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
7. Cook quinoa according to package instructions using water. Let cool slightly.
8. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, chickpeas, and fresh parsley. Season with salt and pepper to taste.
9. Arrange grilled skewers, roasted sweet potatoes, and asparagus on a serving platter. Serve with the quinoa salad on the side.