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Beef & red chimichurri quinoa

A lunchbox filled with beef & red chimichurri quinoa

Beef & red chimichurri quinoa

Name: Beef & red chimichurri quinoa
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: small handful of parsley finely chopped; 1 small shallot finely chopped; 2 tbsp red wine vinegar; 1 roasted red pepper drained and finely chopped; 1 red chilli (deseeded if you prefer less heat), finely chopped; 1 tsp dried oregano; 1 garlic clove finely chopped; 60ml olive oil; handful of leftover spicy greens (see recipe below); 160g can sweetcorn drained; 150g cherry tomatoes halved; 250g pouch cooked quinoa; 200g-300g leftover beef (see recipe below), sliced; leftover avocado sauce (see recipe below), to serve

Ailsa Burt

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Serves 2

Easy

Prep: 20 mins

No cook

A star rating of 5 out of 5.3 ratingsRate

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Use roast beef leftovers to make this quinoa salad with a punchy chimichurri dressing for lunch the next day

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Ingredients

Nutrition

Units:

MetricUS

small handful of parsley

finely chopped
1 small shallot

finely chopped
2 tbsp red wine vinegar
1 roasted red pepper

drained and finely chopped
1 red chilli

(deseeded if you prefer less heat), finely chopped
1 tsp dried oregano
1 garlic clove

finely chopped
60ml olive oil
handful of leftover spicy greens

(see recipe below)
160g can sweetcorn

drained
150g cherry tomatoes

halved
250g pouch cooked quinoa
200g-300g leftover beef

(see recipe below), sliced
leftover avocado sauce

(see recipe below), to serve

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Nutrition: Per serving

kcal555
fat25g
saturates5g
carbs55g
sugars15g
fibre5g
protein20g
salt3.5g

Method

step 1

For the chmichurri dressing, combine the parsley, shallot, vinegar, red pepper, chilli, oregano, garlic and olive oil in a small bowl. Season to taste and set aside.
step 2

In a second bowl, combine the leftover greens, sweetcorn, tomatoes and quinoa, then pack into two airtight containers, layer over the beef and drizzle over the chimichurri to serve. Serve with any leftover avocado sauce. Will keep chilled in an airtight container for up to two days.

Recipe from Good Food magazine, August 2024

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A star rating of 5 out of 5.3 ratings

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