Charred Beef and Vegetable Quinoa Salad

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Quinoa is the it grain! Higher in protein and lower in carbohydrates than other grains, it is a nutritious addition to your diet. In this restaurant-worthy barbecued salad, it’s paired with grilled beef and veggies.

Tags: Advanced, 20 Mins, Entrées, Vegetables, Grilling, President's Choice Blue Menu, Healthy Insider’s Report 2013, High Fibre
Serves: 6
Skill level: Advanced
Prep time: 15  minutes
Cooking time: 30  minutes
Total: 45  minutes

Additional Information

Ingredients

1 pkg (225 g) PC Organics Quinoa
2 beef tenderloin steaks, each 1-inch (2.5 cm) thick (about 1 lb/450 g)
2 tbsp (25 mL) olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper
2 sweet red peppers, seeds removed and quartered lengthwise
1 medium sweet onion, sliced in ¼-inch (5 mm) thick rounds
4 cups (1 L) loosely packed PC Organics Baby Spinach , roughly chopped
1/2 cup (125 mL) PC Blue Menu Zesty Italian Dressing
1 tbsp (15 mL) fresh lemon juice
1/4 cup (50 mL) chopped Italian flat leaf parsley

Instructions

  1. Preheat barbecue to high heat.
  2. In small saucepan, bring 2 cups (500 mL) water to boil. Stir in quinoa; reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork; set aside.
  3. Meanwhile, place steaks on baking sheet; brush with 1 tbsp (15 mL) of the olive oil; sprinkle with ¼ tsp (1 mL) of the salt and ¼ tsp (1 mL) of the pepper. In bowl, toss peppers, onions, remaining olive oil, ¼ tsp (1 mL) of the salt and ¼ tsp (1 mL) of the pepper until vegetables are coated. Arrange steaks and vegetables in single layer on grill. Cook steaks for 2 minutes then give them a quarter turn and cook for another 2 minutes; turn steaks over and repeat process for another 4 minutes or until cooked to desired level. Cook vegetables for 8 to 12 minutes, turning over about every 4 minutes or until lightly charred and tender. Transfer steaks and vegetables to cutting board; let stand for 5 minutes.
  4. Cut each steak in half; cut each half into thin slices. Transfer steak slices to medium bowl. Roughly chop grilled vegetables; add to bowl with steak. Stir in cooked quinoa, spinach, dressing, lemon juice and remaining salt and pepper, tossing to combine. Arrange on serving platter; sprinkle with parsley.

Nutritional Information

Per serving:
320 calories
fat 11 g
sodium 570 mg
carbohydrate 35 g
fibre 5 g
protein 19 g
High in Fibre
Excellent Source of Iron
Vitamin A and Vitamin C