Beef and quinoa salad
This Beef and Quinoa Salad combines hearty beef with nutty quinoa and fresh vegetables like cherry tomatoes and red onion, finished with a touch of parsley. Ideal for a nutritious lunch or dinner, it’s simple to prepare and can be enjoyed warm or chilled.
Cook time 0 min
Prep time 10 min
Ingredients:
2 cups quinoa1.50 cups cherry tomatoes
1/2 red onion
1 tbsp fresh parsley
Beef and quinoa salad is a nutritious and delicious meal that's perfect for lunch or dinner. This recipe combines the heartiness of beef with the nutty flavor of quinoa, complemented by fresh vegetables like cherry tomatoes and red onion. The addition of parsley adds a refreshing touch, making this a well-rounded, flavorful dish.
Instructions:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium-sized pot, combine the 2 cups of quinoa with 4 cups of water.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.
- Simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
- Fluff with a fork and set aside to cool.
- While the quinoa is cooking, season the beef with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the beef and cook for about 4-5 minutes per side, or until it reaches your desired level of doneness.
- Remove from heat and let it rest for a few minutes before slicing it into thin strips.
- Halve the cherry tomatoes.
- Finely chop the red onion.
- Mince the fresh parsley.
- In a large bowl, combine the cooked and cooled quinoa, cherry tomatoes, red onion, and parsley.
- If using, add the minced garlic and drizzle with the juice of 1 lemon.
- Add the beef strips to the quinoa mixture.
- Drizzle with the remaining 1 tablespoon of olive oil.
- Toss everything together gently to combine.
- Taste and adjust the seasoning with additional salt and pepper if necessary.
- You can serve the Beef and Quinoa Salad immediately while it's slightly warm, or refrigerate it for an hour to enjoy it chilled.
This beef and quinoa salad is a perfect blend of protein, grains, and fresh vegetables, making it a balanced and wholesome meal. It's easy to prepare and can be enjoyed as a main dish or as a hearty side. Serve it fresh and enjoy the combination of flavors and textures that make this salad truly special.
Beef and quinoa salad FAQ:
Leftover beef and quinoa salad can be stored in an airtight container in the refrigerator for up to 3 days. It's best to keep the beef separate from the quinoa mixture if you plan to store it longer, as this helps maintain texture.
To adjust the doneness of the beef, use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 160°F for well-done. Cooking times may vary depending on the thickness of the beef slices.
Yes, you can substitute quinoa with other grains like bulgur, farro, or brown rice. Note that cooking times and water ratios may vary based on the grain used.
A medium skillet (around 10-12 inches in diameter) is ideal for cooking the beef, as it allows for even cooking and sufficient space to sear the meat properly.
Allow the quinoa to cool for about 10-15 minutes after cooking before mixing it with other ingredients. This helps prevent wilting the fresh vegetables.
Cooking Tips:
- Rinse the quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter.
- Cook the quinoa according to the package instructions, usually using a 2:1 ratio of water to quinoa.
- Let the cooked quinoa cool completely before mixing it with the other ingredients to avoid wilting the vegetables.
- For added flavor, cook the quinoa in beef or vegetable broth instead of water.
- Thinly slice the red onion to ensure it integrates well with the other salad ingredients.
- Fresh parsley should be finely chopped to distribute its flavor evenly throughout the salad.
- For an extra touch, consider adding a light vinaigrette made from olive oil, lemon juice, salt, and pepper.
Nutrition Facts
2 ServingsCalories 320kcal
Protein 12g
Carbohydrates 60g
Fiber 9g
Sugar 8g
Fat 4.75g
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