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Beef & red chimichurri quinoa | Daily Dine

Beef & red chimichurri quinoa

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

lunchbeefquinoa

0

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 2

Nutritional Information

Calories:555 kcal

Carbohydrate:55 g

Fat:25 g

Dietary Fiber:5 g

Protein:20 g

Saturated Fat:5 g

Sodium:3.5 mg

Sugar:15 g

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

Instructions

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.