Sizzling Brazilian Picanha Skewers with Chimichurri Quinoa

Ingredients

• 1 1/2 lbs picanha beef, cut into 1-inch cubes
• 1 cup quinoa, dry
• 1 bunch parsley, finely chopped
• 1 bunch cilantro, finely chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp red pepper flakes
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. In a large bowl, combine the cubed picanha beef, 2 tbsp olive oil, 1 tbsp red wine vinegar, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and marinate for at least 30 minutes, up to 24 hours.

2. 2

   2. Cook the quinoa according to package instructions. Fluff with a fork and set aside.