Mediterranean Steak & Hummus Bowl
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Mediterranean Steak & Hummus Bowl

Prep: 15 minutes plus standing
Cook/Roast: 23 minutes • Serves: 4

Nonstick cooking spray
1 cup quinoa
1-1/2 cups cubed eggplant
1/2 teaspoon chopped fresh oregano
1 pound boneless beef flank steak
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 Roma tomato, chopped
2/3 cup hummus
1/4 cup crumbled feta cheese
1/4 cup plain nonfat Greek yogurt
1 tablespoon chopped fresh parsley

1.Preheat oven to 400°; spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.

2.Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.

3.Sprinkle steak with salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak on opposite side.

4.Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or to desired doneness). Transfer steak to cutting board; cover loosely with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)

5.Slice steak against the grain. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt and parsley.

Approximate nutritional values per serving:
489 Calories, 22g Fat (6g Saturated), 74mg Cholesterol,
604mg Sodium, 37g Carbohydrates, 5g Fiber, 34g Protein