Southwest Quinoa Salad With Steak

If you had steak for Valentine’s Day and have leftovers, we can help you make them in to a great leftover meal! Here to help us do that for our Monday night meal is Jamie Preuss, the founder of the blog, So Happy You Liked It.

Southwest Quinoa Salad with Pickled Jalapeno Tahini Dressing


  • 2 cups romaine lettuce
  • 1/4 cup cooked quinoa
  • 1/4 cup black beans
  • 1/4 cup tomatoes, sliced
  • 1/4 cup avocado, sliced
  • 2 Tbsp. red pepper, chopped
  • 2 Tbsp. cilantro, chopped
  • 2 Tbsp. Pickled Jalapenos
  • 1 Tbsp. cotija cheese
  • Left over steak (in the recipe or on the side)

For the Pickled Jalapeno Tahini Dressing:

  • 1 Tbsp. tahini
  • 1 Tbsp. pickled jalapeno brine
  • 1 tsp Dijon mustard
  • 1/4 tsp cumin
  • Pinch salt
  • Warm water


  • Add all ingredients for the salad to a large bowl.
  • Add ingredients for the dressing to a small glass jar. Add 1 teaspoon of warm water: this will help dissolve the tahini. Shake vigorously to combine. Add more warm water if you want the dressing a little thinner, adding just 1 teaspoon at a time.
  • Drizzle over the salad and toss combine!
  • Add leftover steak to the recipe or have it on its own.


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