Seared Beef and Quinoa Power Bowl with Arugula

Combine quinoa, chicken broth, and 0.5 teaspoon salt in a saucepan. Bring to a boil.

Remove from heat and rest covered for 5 minutes. Fluff with a fork and let cool slightly.

Season both sides generously with 1 teaspoon salt and 0.5 teaspoon black pepper. Press seasoning into the meat.

Season both sides generously with 1 teaspoon salt and 0.5 teaspoon black pepper. Press seasoning into the meat. Pat steak dry with paper towels for optimal searing.

Flip steak and sear another 3-4 minutes. Internal temperature should reach 63°C (145°F) for food-safe medium-rare. Use a calibrated digital thermometer inserted into the thickest part of the steak.

Flip steak and sear another 3-4 minutes. Internal temperature should reach 57°C (135°F) for medium-rare.

Transfer steak to a cutting board. Rest for exactly 5 minutes before slicing against the grain into thin strips.

Zest the lemon, then juice it. Combine juice, zest, minced garlic, 2 tablespoons olive oil, 0.25 teaspoon salt, and 0.125 teaspoon black pepper in a small bowl. Whisk vigorously until emulsified.

Divide quinoa between two bowls. Arrange arugula on one side, sliced beef in the center, and tomatoes, cucumber, and avocado along the other side.

Drizzle the lemon garlic dressing over the entire bowl. Serve immediately.