Garlicky Beef & Roast Veggie Quinoa Salad
with Garlic Yoghurt & Almonds
- Almond
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Here's a dish that looks good, tastes good, and is designed to help you feel good. The fluffy quinoa and millet base stands up well to the tender, subtly sweet veg and juicy seared beef strips. Bring it all together with a drizzle of rich garlic yoghurt for creaminess and tang, plus a sprinkle of flaked almonds for nuttiness and extra crunch. This recipe is under 650kcal per serving.
Ingredients
1
carrot
1 bag
green beans
1 packet
quinoa & millet blend
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut)
1 clove
garlic
1 packet
beef strips
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot into small chunks. Trim green beans. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just softened, 15-20 minutes. • Remove tray from oven. Add green beans and a pinch of salt. Toss to coat. Roast until tender, a further 5-10 minutes. • Allow to cool slightly.
• While the veggies are roasting, boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiled water. Add quinoa & millet and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain, then transfer to a large bowl.
TIP: Rinsing the grain blend helps remove any bitter flavour!
• When the veggies have 10 minutes remaining, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and a splash of water. Stir to combine. Season to taste.
• In a medium bowl, combine beef strips, garlic & herb seasoning, a pinch of pepper and a drizzle of olive oil. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Remove from heat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• To the bowl with the quinona and millet, add the slightly cooled roasted veggies, the baby spinach leaves and a drizzle of balsamic vinegar and olive oil. • Toss to combine. Season to taste.
• Divide roast veggie quinoa salad between bowls. Top with garlicky beef. • Drizzle with garlic yoghurt. Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, praising its balanced flavours and textures. Some found it a bit bland, suggesting extra herbs or feta for more punch.
- Ease of prep: Several noted multiple steps happening at once, making timing tricky. Some struggled with cooking quinoa properly, finding it soggy or bland.
- Suggestions: Try adding pumpkin, beetroot, or avocado for extra flavour. Consider swapping beans for a more flavoursome veg like beetroot.
- Leftovers: The salad made great leftovers for work and school lunches throughout the week.
- Portions: Some felt the beef portion was too small for two people, while others found the overall meal satisfying.
