This quick, healthy dinner salad recipe is ready in 40 minutes thanks to pre-shredded carrots and coleslaw mix. If you have leftover quinoa, skip Step 1 and use 2 cups in the salad. If you want a bigger flavor kick in the dressing, up the wasabi powder to 1 tablespoon.

Grilled Flank Steak Salad with Ginger-Wasabi Dressing

Serves 4

Serving Size: 3 oz. steak & 2 1/3 cups salad

Active Time: 40 minutes

Total Time: 40 minutes

1 1/4 cups water

3/4 cup quinoa

3 scallions, chopped

3 tablespoons coarsely chopped fresh ginger

3 tablespoons rice vinegar

2 tablespoons lime juice

2 tablespoons canola oil

2 tablespoons reduced-sodium tamari

1 tablespoon honey

2 teaspoons wasabi powder

1/2 teaspoon kosher salt, divided

1 pound flank steak, trimmed

1/4 teaspoon ground pepper

1 5-ounce package baby spinach, baby kale or arugula

2 cups shredded carrots

2 cups coleslaw mix or shredded cabbage

Combine water and quinoa in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl.

Preheat grill to medium-high.

Meanwhile, combine scallions, ginger, rice vinegar, lime juice, oil, tamari, honey, wasabi powder and 1/4 teaspoon salt in a blender. Puree until smooth.

Season steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack. Grill the steak, turning once, 4 to 6 minutes per side for medium. Transfer to a clean cutting board to rest for 5 minutes. Thinly slice against the grain.

Toss spinach (or kale or arugula), carrots, coleslaw mix (or cabbage) and 1/2 cup of the dressing with the quinoa. Divide the salad among four large bowls, top with the steak and drizzle each serving with 1 tablespoon of the remaining dressing.

Recipe notes: An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.

Recipe nutrition: Per serving: 411 calories; 16 g fat (3 g sat, 7 g mono); 70 mg cholesterol; 36 g carbohydrate; 4 g added sugars; 10 g total sugars; 32 g protein; 6 g fiber; 631 mg sodium; 1062 mg potassium.

Nutrition bonus: Vitamin A (253 percent daily value), Vitamin C (51 percent dv), Folate (44 percent dv), Iron (28 percent dv), Vitamin B12 (20 percent dv)

2 1/2 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 2 vegetable, 1/2 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)