A Tasty and Healthy Salad to have on a hot Summer’s Night.
This Salad so so tasty it will soon become a Family favourite.
Not at all hard to make and with the addition of Dried Figs and Seeds, these add a lovely sweetness and texture to the Dish.
I have used White Quinoa, but for a change mix Red, Black, and White together, this will achieve a great colour combination.
To save time do what I do, buy a Jar of “Golden Sun” Roasted Red Peppers. These are Gluten Free, really versatile and tasty. When the Peppers have all gone save the Oil from the Jar, use to drizzle over Pizzas and Salads.
Steak and Quinoa Salad
- 160g – 170g Beef Scotch Fillet
- 1 cup Quinoa, rinsed and drained
- 1 Clove of Garlic, crushed
- 2 tablespoons Olive Oil
- 3 Stalks of Asparagus, Chopped
- 1 Avocado, sliced
- 1 Roasted Capsicum, sliced
- 3 Dried Figs, sliced
- 2 medium Tomatoes, sliced thickly
- 3 tablespoons Walnuts, chopped coarsely
- 1 tablespoon Sunflower Seeds
- 1 tablespoon Pumpkin Seeds
- Parsley
- Pink Himalayan Salt
- Cracked Black Peppercorns
- Lemon Juice
Place your Steak into a bowl and add the crushed Garlic and Olive Oil, season with Salt and Pepper. With your fingers rub the Oil and Seasoning into the Steak on both sides. Cover and put aside until later.
In a Pot add the Quinoa with 1 1/2 cups of Water. Bring to the boil, cover and gently simmer for about 20 minutes.
When water has evaporated and the Quinoa is cooked, fluff up with a fork and allow to cool.
Pan-fry or place your Steak on a BBQ and cook to your liking. Rest the Steak before slicing.
On a Serving Platter spread the Quinoa first across the bottom. Then follow with the Avocado, Peppers, Figs, Tomatoes, Asparagus, and Walnuts.
Slice the Steak thinly and place over the Salad.
Lastly scatter over Parsley, Pumpkin Seeds and Sunflower Seeds.
Over the top of the Salad give a good squeeze of Lemon Juice and a good drizzle of Olive Oil.
