Scotch Fillet & Quinoa with Roasted Veg, Fetta & Walnut Vinaigrette
- Prep time: 40 minutes
- Calories: 588
- 250 Grams of Scotch Fillet Steak (Thick-Cut)
- 100 Grams of White Quinoa
- 400 Grams of Kent Pumpkin
- 1 Red Capsicum (small)
- 25 Grams of Walnuts
- 1 Small Bunch of Thyme
- 2 Teaspoons of Red Wine Vinegar
- 1 75 Gram Pack of Baby Spinach
- 40 Grams of Fetta Cheese
- 1 Tablespoons of Beef Stock Concentrate
Prepare & Cook Veg:Preheat oven to 190°C. Wash the fresh produce. Deseed both the capsicum and pumpkin. Remove and discard pumpkin skin, then cut into 1.5-2 cm pieces. Roughly slice capsicum into strips. Place veg on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast until tender and browned, about 20 - 25 minutes.
Cook Quinoa:Meanwhile, place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with beef stock concentrate, 1 cup of water and bring to the boil. Once boiling, reduce the heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.
Cook Steak:Pat dry steak with paper towel. Season both sides with salt. Heat olive oil in a large pan over medium-high heat. When oil is shimmering, add steak and cook 2 - 3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).
Make Vinaigrette:Coarsely chop walnuts and pick thyme leaves, discarding stems. In a small bowl, combine thyme leaves, red wine vinegar with 2 TBS olive oil (extra virgin if you have it). Mix well.
You Plate It:In a bowl, combine spinach, quinoa, roasted vegetables and walnuts. Toss with vinaigrette. Cut the steak as desired and serve on top of salad. Garnish with crumbled fetta. Enjoy!