Transform leftover roast beef into a vibrant quinoa salad with a bold chimichurri dressing for a flavorful lunch the next day.
Equipment
- Small Bowl
- Knife and chopping board
- Measuring Spoons
- Large Mixing Bowl
- Airtight containers
- Spoon or whisk
- Serving Bowls
Ingrédients
- 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
- 60 ml Olive oil
- Handful of leftover spicy greens (see recipe below)
- 160 g Can sweetcorn , drained
- 150 g Cherry tomatoes , halved
- 250 g Pouch cooked quinoa
- 200-300 g Leftover beef (see recipe below), sliced
- Leftover avocado sauce (see recipe below), to serve
Instructions
- 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.
- 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.
Notes
Nutrition per Serving
| kcal | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 555 | 25g | 5g | 55g | 0g | 5g | 20g | 3.5g |