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Easy beef and quinoa salad bowl
Easy beef and quinoa salad bowl
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savor a simple yet tasty beef and quinoa bowl topped with spicy chilli and fragrant herbs.
Ingredients:
  • 200g quinoa
  • 360g Graze Grass Fed Beef Rump Steak
  • 150g snow peas, trimmed, thickly sliced
  • 1 bunch baby broccoli, cut into 4cm lengths
  • 80g cabbage
  • 1 red capsicum, seeded, thinly sliced
  • 1 avocado, stoned, peeled, finely chopped
  • 1 mango, stoned, peeled, thinly sliced
  • 42.00 gm lime juice
  • 28.60 gm honey
  • 20.00 ml finely chopped coriander
  • 20.00 ml finely chopped mint
Instructions:
  • In a medium saucepan, combine quinoa and 2 cups (500ml) water. Bring to a boil over high heat, then lower heat to a simmer. Cover and cook for 15 minutes until liquid is absorbed. Remove from heat and fluff the grains with a fork.
  • Preheat a barbecue grill or chargrill to medium-high. Drizzle the beef with oil, season generously, then grill for 3 minutes on each side for a perfect medium cook, or until done to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
  • Steam the snow peas and baby broccoli in a pot over simmering water for 2 minutes or until they are just tender. Once cooked, immediately refresh them in cold water and then drain well.
  • Prepare the honey-herb dressing by combining oil, lime juice, honey, coriander, and mint in a screw-top jar. Shake vigorously until the ingredients are fully mixed. Season to taste.
  • Spoon quinoa into bowls. Layer with beef, snow peas, baby broccoli, cabbage, capsicum, avocado, and mango. Finish with a savory drizzle of dressing.

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