Beef & Cherry Quinoa Salad

Recipes+ - - Family Dinners -

SERVES 4 PREP 20 min­utes + 30 min­utes to mar­i­nate COOK 30 min­utes COST $3.50 a serve

1 ta­ble­spoon light olive oil

2 tea­spoons ba­harat (Mid­dle Eastern

spice mix)

500g beef rump steaks, fat trimmed 2 cups wa­ter

1 cup quinoa

150g green beans, sliced

1 cup frozen pit­ted cher­ries, thawed,


2 cel­ery stalks, thinly sliced

½ cup chopped wal­nuts, toasted,

plus ex­tra, to serve

1 red onion, thinly sliced

½ cup mint leaves, plus ex­tra, to serve Pinch of salt

1/4 cup red wine vine­gar

Whisk oil and ba­harat in a large shal­low glass bowl. Add the beef; toss to coat. Cover with plas­tic food wrap; chill for 30 min­utes to mar­i­nate.

Mean­while, place the wa­ter and quinoa in a heavy-based saucepan over high heat. Bring to the boil. Re­duce heat; sim­mer, cov­ered, for 15 min­utes or un­til quinoa is ten­der and wa­ter is ab­sorbed. Trans­fer to a large bowl.

Cook beans in a small saucepan of boil­ing salted wa­ter for 2 min­utes or un­til ten­der. Drain; re­fresh un­der cold wa­ter. Add to quinoa with cher­ries, cel­ery,

wal­nuts and onion; mix well. Us­ing a mor­tar and pes­tle, pound mint and salt. Add vine­gar; mix well.

Pre­heat a bar­be­cue grill or char-grill pan to high. Add beef; cook beef, in batches, for 3 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a heat­proof plate. Cover with foil; rest for 5 min­utes. Slice. Serve beef on a bed of quinoa salad. Scat­ter with ex­tra wal­nuts and ex­tra mint leaves. Ac­com­pany with mint dress­ing.

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