Beef & red chimichurri quinoa
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Beef & red chimichurri quinoa

By Ailsa Burt

Use roast beef leftovers to make this quinoa salad with a punchy chimichurri dressing for lunch the next day

  • Prep:20 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 555
  • fat 25g
  • saturates 5g
  • carbs 55g
  • sugars 0g
  • fibre 5g
  • protein 20g
  • salt 3.5g

Ingredients

  • 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
  • 60ml olive oil
  • handful of leftover spicy greens (see recipe below)
  • 160g can sweetcorn , drained
  • 150g cherry tomatoes , halved
  • 250g pouch cooked quinoa
  • 200g-300g leftover beef (see recipe below), sliced
  • leftover avocado sauce (see recipe below), to serve

Method

  1. 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.

  2. 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.

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