Beef & red chimichurri quinoa
Use roast beef leftovers to make this quinoa salad with a punchy chimichurri dressing for lunch the next day
- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- small handful of parsley , finely chopped
- 1small shallot , finely chopped
- 2tbsp red wine vinegar
- 1roasted red pepper , drained and finely chopped
- 1red chilli (deseeded if you prefer less heat), finely chopped
- 1tsp dried oregano
- 1garlic 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.