Garlicky Beef & Roast Veggie Quinoa Salad
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Garlicky Beef & Roast Veggie Quinoa Salad

Garlicky Beef & Roast Veggie Quinoa Salad

with Garlic Yoghurt & Almonds

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.

Dietitian approved
Calorie Smart
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount



1 bag

green beans

1 packet

quinoa & millet blend

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 clove


1 packet

beef strips

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, 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


Nutritional Values

Energy (kJ)2060 kJ
Fat14.2 g
of which saturates4.5 g
Carbohydrate46.5 g
of which sugars12.2 g
Protein42.7 g
Sodium530 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



• 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!