This Quinoa Beet Steak Salad is just perfection! All the crunchy and tender texture you can imagine in one dish combined with savory, sweet, sour, creamy and nutty flavors all in one dish!

Total Cooking Time: 40 minutes

Serves 1

• 200g sirloin steak
• 4 cups spring mix
• 1/4 cup qunioa
• 1/2 cup beet (pre-cooked and rinsed)
• 1 Tbsp assorted nut crumble
• 2 Small shallots
• 2 Tbsp goat cheese (soft unripen)
• 1/2 lime
• 2 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinaigrette
• 2 Tbsp soy sauce
• 2 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/2 tsp pepper

Combine the lime, olive oil, vinaigrette, soy sauce and Worcestershire sauce and brush some of it on both sides of the steak. Sprinkle some salt and pepper; and let it marinade for 30min.

Bring 150ml water to a boil, add quinoa and bring to a simmer. Cover and cook for about 10min until the water is almost gone. Remove from heat and cover for another 5min.

Heat a pan with some cooking oil over medium heat. When the oil is hot, and add the steak. Cook about 3min, flip to the other side and cook for another 2min. Remove from heat and let it rest for a few minutes.

Cut the beet in half, mix it with the spring mix, nut crumble and the remaining spice mix used to marinade the steak. Thinly slice the steak, transfer everything to a plate and dress the steak salad with goat cheese and pepper.

To get the best of your steak salad, the steak has to be room temperature. If you marinate the steak in the fridge over night, let it stay at room temperature for at least 30min before cooking. The oil has to be very hot when you add the steak. Cook each side no longer than 3 min and flip only once. Do not move the steak around when cooking