Scotch Fillet & Quinoa with Roasted Veg, Fetta & Walnut Vinaigrette
  • Prep time: 40 minutes
  • Calories: 588
Summer is the perfect time for eating salads. Our 'beefed' up version (pardon the pun) is super healthy and won't leave you hundry. Quinoa and roasted vegetables coupled with walnuts and tangy vinaigrette, topped with juicy scotch fillet steak creates a dish that boasts some serious midweek deliciousness.
Ingredients
  • 250 g of Scotch Fillet Steak (Thick-Cut)
  • 100 g of White Quinoa
  • 400 g of Kent Pumpkin
  • 1 of Red Capsicum (small)
  • 25 g of Walnuts
  • 1 Small Bunch of Thyme
  • 2 Tsp of Red Wine Vinegar
  • 40 g of Fetta Cheese
  • 1 Tbsp of Beef Stock Concentrate
Recipe

Prepare & Cook Veg:

Preheat oven to 190°C. Deseed both the capsicum and pumpkin. Remove and discard pumpkin skin, then cut into 112-2 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.

Make Vinaigrette:

Coarsely chop walnuts and pick thyme leaves, discarding stems. In a small bowl, combine thyme leaves, red wine vinegar with 2 Tbsp olive oil . 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!