Recipe – Quinoa and Sirloin Salad
September 18th, 2015
For many people, salad is hardly a meal on it’s own; it’s the side dish. But with this delicious meal, you can really serve just a salad and please everyone, including those whose first question would be “but where’s the meat?”.
For my recipe I whipped up a quick BBQ-style marinade for the sirloin, but any marinade or rub will work nicely, so feel free to adjust this element according to your personal taste.
This recipe is simple to cook, and requires minimal preparation.
Ingredients
- 800g thin cut Sirloin Steak
- BBQ (or your choice) marinade or seasoning
- 2 large bunches of Rocket
- 1/2 cup Parsley
- 3/4 cup Mint
- 1/2 cup Pistachios
- 1 Lemon
- Olive Oil
- 3/4 cup of uncooked Quinoa (this stuff expands!)
- 1 1/2 cup Chicken Stock
Method
Marinade Sirloin and allow to rest in the fridge for at least 20 minutes. Leaving for several hours will help improve the taste, if you have the time available.
Bring chicken stock to a boil with rinsed Quinoa inside a medium sized pan. Once you notice it’s reached a full boil, turn the heat down to medium and place a lid over the pan, allowing to simmer for roughly 15 minutes, or until stock is absorbed.
Finely chop the Parsley, Mint, and Pistachios.
Lay a bed of Rocket on a serving plate.
Grill sirloin for 3-4 mins per side and brush with any remaining marinade as it cooks.
Cover the cooked steaks in foil and allow them to sit for 5 minutes as you prepare the rest of the salad.
Mix the chopped Parsley, Mint, and Pistachios into the cooked Quinoa and serve over the bed of rocket.
Juice half the lemon and zest over the salad, as well as adding salt and pepper to taste.
Slice the steaks into smaller pieces and serve on top of the Quinoa mixture.
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