Keen on quinoa, Chef? Then you will love this recipe, which complements this nutrient-dense seed (yes, it’s not a grain!) with earthy beetroot, silky onion, sweet pops of corn, browned strips of beef & crisp greens. A zestiness is added with lemon juice, a creaminess with a cottage cheese drizzle and herbaceousness with fresh parsley.
Beetroot & Beef Quinoa Salad
Beetroot & Beef Quinoa Salad
with lemony cottage cheese
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef
- Beef Strips
- Beetroot
- Corn
- Fresh Parsley
- Lemon Juice
- Low Fat Cottage Cheese
- NOMU Italian Rub
- Onion
- Onions
- Quinoa
- Salad Leaves
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Cooking Spray
- Paper Towel
- Oil (cooking, olive or coconut) (optional)
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onion on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Beef
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). Pat the Beef strips dry with paper towel and coat with the remaining rub. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, beef, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Beef salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onion on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Beef
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). Pat the Beef strips dry with paper towel and coat with the remaining rub. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, beef, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Beef salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onions on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 300ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Beef
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). Pat the Beef strips dry with paper towel and coat with the remaining rub. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, beef, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Beef salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot and onions on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Quinoa
Place the Quinoa in a pot with 300ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Corn
Place a pan over medium-high heat. When hot, add the Corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
Beef
Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). Pat the Beef strips dry with paper towel and coat with the remaining rub. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the Quinoa, Beetroot, corn, onion, beef, green leaves, the remaining lemon juice (to taste), and season.
DINNER IS READY
Dish up the loaded Beef salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and dig in, Chef!
Frequently Asked Questions
What is the preparation time for Beetroot & Beef Quinoa Salad?
The preparation time for Beetroot & Beef Quinoa Salad with lemony cottage cheese is between 20 and 40 minutes.
What is the total time required to make Beetroot & Beef Quinoa Salad with lemony cottage cheese?
The total time required to make Beetroot & Beef Quinoa Salad with lemony cottage cheese is between 35 and 55 minutes.
How many servings does Beetroot & Beef Quinoa Salad provide?
4 servings
What are the main ingredients in Beetroot & Beef Quinoa Salad?
Beef, Beef Strips, Beetroot, Corn, Fresh Parsley, Lemon Juice, Low Fat Cottage Cheese, NOMU Italian Rub, Onion, Onions, Quinoa, Salad Leaves
What is the nutritional information of Beetroot & Beef Quinoa Salad?
Calories: 477, Carbs: 49 grams, Fat: grams, Protein: 48.4 grams, Sugar: 10 grams, Salt: 644 grams
How do I prepare Beetroot & Beef Quinoa Salad?
JUST BEFORE SERVING: In a small bowl, combine the cottage cheese with ½ the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, combine the quinoa, beetroot, corn, onion, beef, green leaves, the remaining lemon juice (to taste), and season. DINNER IS READY: Dish up the loaded beef salad and drizzle over the tangy cottage cheese. Garnish with a sprinkle of the parsley and dig in, Chef! BEEF: Return the pan to high heat and lightly spray with cooking spray or add a drizzle of oil to the pan (optional). Pat the beef strips dry with paper towel and coat with the remaining rub. When hot, fry the beef strips until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. CORN: Place a pan over medium-high heat. When hot, add the corn and lightly coat with cooking spray or add a drizzle of oil to the pan (optional). Fry until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. QUINOA: Place the quinoa in a pot with 100ml [200ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. ROAST: Preheat the oven to 200°C. Spread the beetroot and onion on a roasting tray. Coat in ½ the NOMU rub, and season. Lightly spray with cooking spray or a drizzle of oil (optional) and roast in the hot oven until golden, 20-25 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Beetroot & Beef Quinoa Salad?
Beef, Beef Strips, Beetroot, Corn, Fresh Parsley, Lemon Juice, Low Fat Cottage Cheese, NOMU Italian Rub, Onion, Onions, Quinoa, Salad Leaves
How many calories does Beetroot & Beef Quinoa Salad have?
477 calories
How much fat content does Beetroot & Beef Quinoa Salad have?
grams
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