Take advantage of seasonal produce with this delicious autumn beef and quinoa salad.
- Serves4
- Cook time25 minutes
- Prep time20 minutes
Ingredients
- 1 cup (200g) quinoa, rinsed, drained
- 500g pumpkin, peeled, coarsely chopped
- 1 red capsicum, seeded, cut into 2cm strips
- 2 tbsp extra virgin olive oil
- 300g broccoli, cut into florets
- 100g green beans, trimmed
- 1 tbsp thyme leaves
- 4 Coles Australian Beef Scotch Fillet Steaks
- 120g pkt Coles Brand Australian Baby Spinach
- ¼ cup (25g) walnuts, chopped
Thyme vinaigrette
- 2 tsp finely chopped thyme
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place quinoa and 2 cups (500ml) water in a saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for 15 mins or until the liquid is absorbed. Remove from heat. Use a fork to separate the grains.Step 2
Meanwhile, preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin and capsicum on tray. Drizzle with half the oil and season. Bake for 25 mins or until vegetables are tender, adding the broccoli and beans to the tray for the last 15 mins of cooking.
Step 3
While the vegetables are roasting, combine remaining oil and thyme in a small bowl. Season. Rub thyme mixture onto beef. Heat a barbecue flat plate or chargrill on medium-high. Cook beef for 2 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest. Thickly slice.
Step 4
To make the thyme vinaigrette, whisk thyme, vinegar and oil in a small bowl. Season. Combine beef, vegetables, quinoa, spinach, dressing and walnuts in a large bowl. Serve immediately.
