Beef & Cherry Quinoa Salad
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
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.