Quinoa is a great high protein, low-cal alternative to noodles or rice in this easy weeknight meal.
Quinoa slaw with beef and pepper lime dressing
Print RecipeIngredients
- 1/2 teaspoon coriander seeds, crushed
- 2 tablespoons soy sauce
- 2 garlic cloves, crushed
- 500g beef rump steak, trimmed
- 100g (1/2 cup) quinoa, rinsed
- 185ml (3/4 cup) water
- 150g purple cabbage, shredded
- 150g wombok, shredded
- 55g (1 cup) bean sprouts, trimmed
- 1 red capsicum, thinly sliced
- 1/2 cup fresh coriander leaves, coarsely chopped
- 3 green shallots, thinly sliced
- 60ml (1/4 cup) lime juice
- 1 1/2 teaspoons caster sugar
- 1 teaspoon peppercorns, crushed
Instructions
- Step 1Combine the coriander seeds, soy sauce and half the garlic in a glass dish. Season with pepper. Add steak. Turn to coat. Set aside for 10 minutes.
- Step 2Bring quinoa and water to the boil over medium heat. Reduce to low. Simmer, stirring occasionally, for 10 minutes until liquid is absorbed and quinoa is tender. Refresh under cold running water. Drain well.
- Step 3Combine the cabbage, wombok, bean sprouts, capsicum, coriander, shallot and quinoa in a bowl. Whisk together the lime juice, sugar, peppercorn and remaining garlic in a bowl. Season well and set aside.
- Step 4Preheat a chargrill or barbecue on medium-high. Drain excess marinade from steak. Spray the steak with oil. Cook for 2 minutes each side for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.
- Step 5Add steak to cabbage mixture. Pour over dressing. Toss to combine.NotesReplace the steak with 500g trimmed chicken thigh fillets and barbecue, turning, for 10-12 minutes or until cooked through.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
