Steak and Quinoa Salad | Recipe
If salads aren't your thing but you still want to enjoy healthy food I have the dish for you. This 'salad' packs a punch with flavour and nutrition!
The recipe came about one Sunday when I needed to make lunches for the week, I ended up going to the grocery store without a recipe making it up as I went along. My aim was to create a meal that was both interesting and satisfying. I'm happy with the result and the convenience of having lunches already made every day.
With the weather warming up here in Australia I think this would be a great accompaniment to a barbecue, you could leave out the steak and have it with what ever meat is on the menu.
When it comes to health benefits there are many: calcium, Iron, fibre, antioxidants and a good dose of protein to satisfy your hunger. But is it a meal that will satisfy a strong, burly man? Yes I think so, in fact a certain man I know said that they could eat this salad every day for the rest of his life. So add this recipe to your repertoire because I guarantee it will be a winner at your next barbecue no matter who you are entertaining.
Steak and Quinoa Salad
Cook time: 40 minutes
Serves: 7
Nutrition Information: Energy 1570 kJ (375 cal) | Protein 33.3 g | Fat 16.2 g | Sat fat 4.7 g | Carbs 21.2 g | Sugar 2.5 g | Sodium 787.6 mg
Ingredients
400g lean steak, all fat trimmed
1 cup quinoa
7 stalks asparagus
180g semi dried tomatoes
180g haloumi
1 capsicum
75g almonds
200g edamame
150g spinach leaves
balsamic vinegar for dressing
1. Boil 2 cups of water in a saucepan, add the quinoa. Simmer for 15-20 minutes or until the liquid has been absorbed. Once the quinoa is cooked remove it from the saucepan and leave it to cool.
2. While the quinoa is cooking rinse the haloumi under cold water to remove excess brine. Bring a pan to a medium heat and spray with olive oil. Cook the Haloumi until it is golden on the outside, remove from the pan and cut into bite size pieces.
3. Heat the grill to a high temperature. Cut the capsicum in half and remove the seeds. Grill the capsicum until the skin starts to turn black and blister. Remove from the heat. If you wish to peel the skin off let the capsicum cool in a plastic bag as this trick makes it easier, however it is not essential to remove the skin. Let the capsicum cool and cut into small pieces.
3. Cut up the asparagus into 2cm pieces and cook in the already warm pan until they brighten in colour and soften a little.
4. Bring the pan up to a high heat and spray with olive oil. Cook your steak to how you like it, I cooked mine for about 4 minutes per side. Once cooked remove it from the heat and let it rest while you prepare the rest of the ingredients.
5. Add the almonds to a zip lock bag and crush them with a rolling pin (or anything heavy), remove the edamame beans from the pod and wash the spinach.
6. Slice up the steak and add all the ingredients to a bowl. Either drizzle a small amount of balsamic vinegar on top of the salad or let each person add it themselves.
7. Enjoy!
If you plan on taking this salad to work for the week here are a few tips:
Happy Friday,
Bridge
The recipe came about one Sunday when I needed to make lunches for the week, I ended up going to the grocery store without a recipe making it up as I went along. My aim was to create a meal that was both interesting and satisfying. I'm happy with the result and the convenience of having lunches already made every day.
With the weather warming up here in Australia I think this would be a great accompaniment to a barbecue, you could leave out the steak and have it with what ever meat is on the menu.
When it comes to health benefits there are many: calcium, Iron, fibre, antioxidants and a good dose of protein to satisfy your hunger. But is it a meal that will satisfy a strong, burly man? Yes I think so, in fact a certain man I know said that they could eat this salad every day for the rest of his life. So add this recipe to your repertoire because I guarantee it will be a winner at your next barbecue no matter who you are entertaining.
Steak and Quinoa Salad
Cook time: 40 minutes
Serves: 7
Nutrition Information: Energy 1570 kJ (375 cal) | Protein 33.3 g | Fat 16.2 g | Sat fat 4.7 g | Carbs 21.2 g | Sugar 2.5 g | Sodium 787.6 mg
Ingredients
400g lean steak, all fat trimmed
1 cup quinoa
7 stalks asparagus
180g semi dried tomatoes
180g haloumi
1 capsicum
75g almonds
200g edamame
150g spinach leaves
balsamic vinegar for dressing
1. Boil 2 cups of water in a saucepan, add the quinoa. Simmer for 15-20 minutes or until the liquid has been absorbed. Once the quinoa is cooked remove it from the saucepan and leave it to cool.
2. While the quinoa is cooking rinse the haloumi under cold water to remove excess brine. Bring a pan to a medium heat and spray with olive oil. Cook the Haloumi until it is golden on the outside, remove from the pan and cut into bite size pieces.
3. Heat the grill to a high temperature. Cut the capsicum in half and remove the seeds. Grill the capsicum until the skin starts to turn black and blister. Remove from the heat. If you wish to peel the skin off let the capsicum cool in a plastic bag as this trick makes it easier, however it is not essential to remove the skin. Let the capsicum cool and cut into small pieces.
3. Cut up the asparagus into 2cm pieces and cook in the already warm pan until they brighten in colour and soften a little.
4. Bring the pan up to a high heat and spray with olive oil. Cook your steak to how you like it, I cooked mine for about 4 minutes per side. Once cooked remove it from the heat and let it rest while you prepare the rest of the ingredients.
5. Add the almonds to a zip lock bag and crush them with a rolling pin (or anything heavy), remove the edamame beans from the pod and wash the spinach.
6. Slice up the steak and add all the ingredients to a bowl. Either drizzle a small amount of balsamic vinegar on top of the salad or let each person add it themselves.
7. Enjoy!
If you plan on taking this salad to work for the week here are a few tips:
- Once the beef is cooked and sliced, portion it into small bags and freeze it. Pull out the amount of beef you need the night before and put it in the fridge, it should be good to go by lunch time.
- Make the salad up and keep it in a big bowl. Each morning scoop out how much you need.
- Bring the balsamic vinegar in a small separate container and add it to the salad when you are ready to eat.
Happy Friday,
Bridge
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