Grilled Beef with Corn Quinoa & Salad

Dinner 

SERVES  2

PREP  10mins

COOK  15mins

Gluten Free, Dairy Free, Egg Free, Nut Free

Ingredients

1 cup quinoa, rinsed

1/2 tsp Italian herbs

125g tin corn, drained & rinsed

2 sprigs parsley, leaves picked & chopped

2 tbs olive oil

450g rump steak

salt & pepper, to taste

1 radish, thinly sliced

1 Lebanese cucumber, thinly sliced

1/4 cup peas, fresh or frozen, defrosted

1/4 red onion, thinly sliced

1 tsp red wine vinegar

Method

1 Place quinoa, 2 cups water, Italian herbs and 1/2 tsp salt in a saucepan and bring to the boil. Simmer, covered for 15 minutes or until cooked, rest covered for 5 minutes. Toss with corn with parsley and 1 tsp oil.

2 Meanwhile, preheat a frypan or BBQ over high heat.

3 Rub 1 tsp oil over beef and season with salt and pepper, sides as well. Cook steak until beginning to brown, about 3 minutes, turn and cook the other side until brown. Turn a few more times to cook evenly to your liking, cover loosely and rest for 5 minutes.

4 Combine radish, cucumber, peas, onion, vinegar and remaining oil. Season with salt and pepper and set aside.

5 Divide quinoa and salad between two plates and top with steak to serve.

Nutritional Information

Per Serve

Energy     Calories    Protein   Carbs   Fibre   Sugar  Fat       Sat. Fat
3344.8kj 798.9cal 61.3g 61.1g 9.4g 8.3g 32.3g 6g

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dale@dalenelson.com

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