Beef and Quinoa Salad
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Lean Rump Steak

Quinoa

Pumpkin

1.5 Tsp Olive Oil

1 Tbsp Red Wine Vinegar

Capsicum

Broccoli

Green Beans

Thyme Leaves

Baby Spinach

Thick Cut Carrot

Salt and Pepper

METHOD

  1. Pre-Heat oven to 180 degrees.
  2. Cut pumpkin, capsicum, green beans, broccoli and carrot into desired size pieces and spray lightly with olive oil.
  3. Add pumpkin, capsicum and carrot to oven and bake for 15 minutes, turn and cook for further 15 minutes. Add green beans and broccoli for last 15 minutes and cook until tender.
  4. Heat water in saucepan and cook quinoa with absorption method.
  5. Make salad dressing by combining olive oil, red wine vinegar and finely chopped thyme.
  6. Heat pan to a medium to high heat and cook steak until golden brown. Flip and repeat.
  7. Remove steak from the pan when cooked to personal liking and sit for 2 minutes on plate.
  8. Add spinach, quinoa and baked vegetables to bowl.
  9. Thinly slice steak pieces, add to salad and toss through.
  10. Serve with salad dressing.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-120KG

120KG +

Lean Steak

140g

150g

160g

170g

170g

170g

Quinoa

75g

85g

100g

125g

150g

150g

FEMALE

Up to 65KG

65-75KG

75-85KG

85-95KG

95-120KG

120KG +

Lean Steak

120g

130g

140g

150g

160g

160g

Quinoa

55g

60g

75g

75g

85g

100g