Wednesday, May 13, 2015

Blue Cheese Top Sirloin over Quinoa Penne Kale Salad

     Not to toot my own horn .... BBBBUUUUTTTT.... if I were a cartoon character I would be shrieking "AAARRRRUUUUGGGGGHHHAAA" at the top of my lungs right now ... but since I'm a human I am just doing it quietly inside my head ...  :0  This is one of those MUST TRY to put on your list of MUST DO !!!  I hope you will have the luxury of experiencing this wonder very very soon !!!  Rock on readers~ toot toot !!!   ;)

Ingredients ( serves 6-8)~
2 pounds Top Sirloin grilled rare, or to taste .... but we like it just post the "Mooing" stage
1 Tablespoon EVOO
1 large Yellow Onion, diced
Heaping teaspoon chopped jarred garlic
Dash Cayenne Pepper, to taste
Couple handfuls of Baby Carrots, diced
1-2 ears Olathe Sweet Corn, cooked and cut from the cob
2 Tablespoons Balsamic Vinegar
8oz Qunioa Penne Pasta, cooked and drained and cooled
1 Bunch Kale, torn from stems
1-2 heads of Romaine, torn into pieces
1 bunch Cilantro, leaves torn from stems
1 Red Bell Pepper, diced
1 Tomato, diced and drained on paper towel thru out day if possible
Brianna's brand Blue Cheese Dressing ( this is the BEST and I don't use any other kind)

     Bring large pot of water to boil, drop corn in and boil 1 1/2 minutes, remove and cool and cut off cob, set aside.  Meanwhile add Quinoa Penne to water and boil according to directions, drain and cool, set aside.  Heat EVOO in large skillet and add diced Onion, Garlic and Cayenne til golden brown, may take 20-30 minutes, then add Carrots to cook til crisp tender.  When Carrots are done, add Corn and Balsamic Vinegar to simmer til cooked off, set aside to cool and blend with Penne.  While Onion Pasta dish cooling~ In large salad bowl, add chopped Kale, Romaine, Cilantro leaves, Bell Pepper and Tomatoes.  Add Pasta to salad and toss together.  Lay Sirloin strips across the top and drizzle with Blue Cheese Dressing.  Prepare to have your mind blown with how simply DIVINE this salad is !!!  Enjoy ;)

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