Enjoy the heat of summer with this deliciously easy beef and quinoa salad bowl. Healthy and tasty, it’s perfect for the whole family to enjoy!
1 cup (200g) white quinoa, rinsed, drained
360g Coles Graze Grass Fed Beef Rump Steak
1 tablespoon olive oil
150g snow peas, trimmed, thickly sliced
1 bunch baby broccoli, cut into 4cm lengths
1 cup (80g) finely shredded red cabbage
1 red capsicum, seeded, thinly sliced
1 avocado, stoned, peeled, finely chopped
1 mango, stoned, peeled, thinly sliced
2 tablespoons olive oil
2 tablespoon lime juice
1 tablespoon honey
1 tablespoon finely chopped coriander
1 tablespoon finely chopped mint
Step 1: Place the quinoa and 2 cups (500ml) water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 15 mins or until the liquid is absorbed. Remove from heat. Use a fork to separate the grains.
Step 2: Meanwhile, heat a barbecue grill or chargrill on medium-high. Coat the beef in the oil. Season. Cook on grill for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 3: Cook the snow peas and baby broccoli in a steamer over a saucepan of simmering water for 2 mins or until just tender. Refresh under cold water. Drain well.
Step 4: To make the honey-herb dressing, place the oil, lime juice, honey, coriander and mint in a screw-top jar. Shake until well combined. Season.
Step 5: Divide quinoa among serving bowls. Top with beef, snow peas, baby broccoli, cabbage, capsicum, avocado and mango. Drizzle with the dressing.
Serves 4, this recipe has been extracted from Taste Online