(serves 4)
So since I started my new job, the last few weeks have been spent getting used to a schedule that resembles full-time work: i.e. early mornings, significantly increased commute time, feeling more tired, less time to exercise, no lunchtime cook-ups or late brunches... definitely missing that amazing lifestyle!
Anyhow, I guess reality hits at some point and in an effort to get on top of things I decided Paul and I should go on a health kick until the end of winter! So, I've started making salads on Sunday nights to prepare for the week ahead ~ so far this has involved a quinoa and a cous cous salad with somewhat similar ingredients but a different twist, and making enough for both of us for a few meals!
Prep time: 20 min
Cooking time: 30 min
Ingredients:
300g New York steak
1 red capsicum
1 bunch asparagus
1/2 can whole baby beets
200g baby spinach
1/2 can corn
1 1/2 C quinoa
3 C water
Dressing:
1 T fish sauce
1 T lemon juice
2 tsp caster sugar
Method:
1. De-seed the capsicum and cut in half. Grill skin-side up until char-grilled, remove and place in a takeaway container and leave for 5 minutes. Remove the skin and thinly slice.
2. Cut 2cm off the stalk of the asparagus, then cut into 3cm lengths. Toss in olive oil, salt and pepper and place under grill for 5-10min, turning occasionally.
3. Drain the beetroot. Dress in olive oil, salt and pepper and place under grill for 10-15min, turning occasionally.
4. Cook the quinoa in the water for 15 minutes.
5. Sear the steak for 3-4 minutes on medium heat on each side. Cut into thin slices and dress with the dressing.
6. Toss the quinoa, spinach, corn, beetroot, asparagus, capsicum and beef in a large salad bowl. Season with salt and pepper as needed.
0 comments :
Post a Comment