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Steak and Quinoa Salad

Steak and Quinoa Salad with Candied Pecans and Goat Cheese

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Recipe Details


This steak salad turns the classic black and blue salad on its head, with tangy goat cheese instead of blue cheese and a light, bright Champagne vinaigrette in place of the creamy dressing. We also add red quinoa and sautéed carrots for heartiness and texture. Candied pecans toasted with fragrant allspice make a crunchy, totally addictive topper.


  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 630
  • Protein 41g
  • Total Carb 46g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red quinoa
    1/2 cup
    red quinoa
  • carrots
    6 ounces
  • shallot
  • steaks
  • chopped pecans
    1 tablespoon
    chopped pecans
  • sugar in the raw
    1 packet
    sugar in the raw
  • ground allspice
    1/4 teaspoon
    ground allspice
  • baby spinach
    3 ounces
    baby spinach
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • crumbled goat cheese
    1 ounce
    crumbled goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium pan
  • 8" small nonstick pan

Cooking Steps

  1. Cook red quinoa

    Cook red quinoa

    In a medium pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Meanwhile, rinse all produce. Cut carrots crosswise on a diagonal into ½-inch slices. Peel shallot and thinly slice into rings.

  2. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest. Wipe pan clean and reserve, off heat, for Step 4.

  3. Make candied pecans

    Make candied pecans

    While steaks sear, place pecans in a small nonstick pan over medium-high heat. Toast, stirring, until light golden, 2-3 minutes. Add sugar and cook, stirring frequently, until sugar begins to melt and cling to pecans, 2-3 minutes more. Add allspice and cook, stirring vigorously, until fragrant, 1 minute more. Remove pan from heat. Transfer pecans to a plate and season with ⅛ teaspoon salt and pepper. Set aside until ready to serve.

  4. Sauté carrots and shallot

    Sauté carrots and shallot

    Return pan from steaks to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add carrots; sauté, stirring, until tender and golden, 4-5 minutes. Add shallot and sauté, stirring, until softened, 2-3 minutes more. Season with ¼ teaspoon salt and pepper as desired.

  5. Finish quinoa

    Finish quinoa

    While vegetables cook, pat spinach dry with paper towel. In a large bowl, whisk together Champagne vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add cooked quinoa, sautéed carrots and shallot, spinach, and half of goat cheese to bowl with dressing and toss to combine and wilt spinach slightly.

  6. Plate steak and quinoa salad

    Plate steak and quinoa salad

    Cut rested steaks against the grain into ¼-inch slices. Divide spinach and quinoa between serving plates. Top with sliced steak. Sprinkle over candied pecans and remaining goat cheese. Enjoy!

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