Spiced beef with quinoa and lentil salad

Recipes / Salads

Change up your week with this Middle Eastern inspired beef and quinoa salad.

Recipe «Spiced beef with quinoa and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3/4 cup white quinoa, rinsed, drained, 500g Coles Australian beef scotch fillet, 3 tsp harissa spice mix, 1/4 cup olive oil, 1/4 cup lemon juice , 2 garlic cloves, crushed, 1 small red onion, thinly sliced, 2 tbsp red wine vinegar , 400g brown lentils, rinsed, drained, 1 cup mint leaves, 1 cup flat-leaf parsley leaves, 100g feta, crumbled, 150g pre-packaged beetroot, coarsely chopped.

Ingredients:

  • 3/4 cup white quinoa, rinsed, drained 
  • 500g Coles Australian beef scotch fillet 
  • 3 tsp harissa spice mix 
  • 1/4 cup olive oil 
  • 1/4 cup lemon juice 
  • 2 garlic cloves, crushed 
  • 1 small red onion, thinly sliced 
  • 2 tbsp red wine vinegar 
  • 400g brown lentils, rinsed, drained 
  • 1 cup mint leaves 
  • 1 cup flat-leaf parsley leaves 
  • 100g feta, crumbled 
  • 150g pre-packaged beetroot, coarsely chopped 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.