Scotch Fillet & Quinoa with Roasted Veg, Fetta & Walnut Vinaigrette
- Prep time: 40 minutes
- Calories: 588
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 1⁄2 Cup 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
- 1 75g Pack of Baby Spinach
- 40 g of Fetta Cheese
- 1 Tbsp of Beef Stock Concentrate
Prepare & Cook Veg:Preheat oven to 190°C. Deseed both the capsicum and pumpkin. Remove and discard pumpkin skin, then cut into 11⁄2-2 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 steak dry with paper towel. Season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before turning. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from frypan 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!