Easy beef and quinoa salad bowl

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How to make Easy beef and quinoa salad bowl

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:20
  • Total Time : 0:40

Ingredients

  • 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

Honey-herb dressing

  • 2 tablespoons olive oil
  • 2 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon finely chopped coriander
  • 1 tablespoon finely chopped mint

Method

  • 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.

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