Change up your week with this Middle Eastern inspired beef and quinoa salad.
- Place quinoa and 1 1/2 cups (375ml) water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and cook for 15 mins or until water has been adsorbed and quinoa is cooked. Set aside to cool.
- Meanwhile, combine spice mix, 2 tbsp of the olive oil, 2 tbsp of the lemon juice and 1 garlic clove in a jug. Season. Place beef in a glass or ceramic dish. Pour over marinade and set aside for 10 mins to marinate.
- Heat 2 teaspoons of remaining oil in a frying pan over medium heat. Cook onion for 5 mins or until softened. Add garlic and vinegar. Cook for 2 mins. Transfer to a large bowl. Add quinoa, lentils, mint, parsley and feta. Drizzle with remaining oil and lemon juice. Season. Toss to combine. Add beetroot.
- Heat a barbecue grill or chargrill on medium-high. Cook beef for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice. Arrange the salad on a platter and top with beef.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set