BEEF AND QUINOA SALAD BOWL
The Beef And Quinoa Salad Bowl is a balanced and protein-rich lunch that satisfies without weighing you down. This bowl contain slices of lean cooked beef, which provides high-quality protein. The fluffy quinoa offers complex carbohydrates and essential nutrients. The fresh cherry tomatoes bring vibrant colour and juiciness to the bowl, which is enhanced by the tang of balsamic vinegar and richness of olive oil. A sprinkle of dried oregano ties the Mediterranean-inspired flavours together. This bowl is ideal for busy weekdays, post-workout recovery or any time you need a nutrient-dense yet delicious meal.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Prepared in Advance, No-Cook, One-Pot Wonders
OCCASION/HOLIDAY
Summer, Picnic, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
- 100 grams cooked lean beef (sliced)
- ½ cup cooked quinoa
- ¼ cup cherry tomatoes (halved)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon dried oregano
FULL NUTRITIONAL INFORMATION
- Calories: 377.0 kilocalories
- Fat: 19.4 grams
- Saturated Fat: 3.8 grams
- Carbohydrate: 24.5 grams
- Sugar: 4.4 grams
- Sodium: 93.7 milligrams
- Fibre: 3.2 grams
- Protein: 26.5 grams
- Cholesterol: 66.0 milligrams
- Calcium: 42.6 milligrams
- Iron: 4.0 milligrams
- Potassium: 643.0 milligrams
- Vitamin D: 0.1 milligrams
- Trans Fat: 0.2 grams
PREPARATION
- Cook The Quinoa: Rinse ¼ cup dry quinoa thoroughly under cold water. Cook in ½ cup water until fluffy and all water is absorbed (around 12 to 15 minutes). Let it cool.
- Prepare The Beef: If not using pre-cooked beef, grill or pan-sear lean beef with salt and pepper. Let it rest and slice thinly against the grain.
- Chop The Tomatoes: Halve the cherry tomatoes and set aside.
- Mix The Base: In a bowl, combine the quinoa and cherry tomatoes.
- Dress The Salad: In a small bowl, whisk together olive oil, balsamic vinegar and oregano. Pour over the quinoa mix and stir gently.
- Assemble The Bowl: Add the sliced beef on top. Serve immediately or chill slightly if preferred cold.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS
- Use Leftovers: Leftover roast beef or steak works well for this recipe.
- Even Slicing: Slice beef thinly across the grain for a tender bite.
- Fluff Quinoa: Let quinoa rest with cover for 5 minutes after cooking before fluffing for the best texture.
VARIATIONS
- Add Vegetables: Include baby spinach, rocket leaves or roasted peppers for more colour and fibre.
- Change Protein: Swap beef for grilled chicken, tofu or boiled egg to suit dietary needs.
- Boost Crunch: Sprinkle with toasted pumpkin seeds or walnuts for texture.
PREPPING AND STORAGE
- Fridge: Store the salad in an airtight container for up to 2 days. Keep dressing separate if preparing in advance.
- Meal Preparation: Cook beef and quinoa in batches and assemble fresh when needed.
- Freezer: Not recommended to freeze as tomatoes and quinoa lose texture.