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Pan-Fried Beef & Quinoa Salad

Pan-Fried Beef & Quinoa Salad

with Paprika Vinaigrette

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Colourful and crunchy, this quinoa and paprika beef salad is a real zinger. If you’re not a big fan of coriander, do give it a try in this lively veggie medley – it adds the perfect finish!

Tags:High ProteinLactose freeLow SodiumNut Free
Allergens:Gluten

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

smoked paprika

1 clove

garlic

1 packet

quinoa

½ cube

chicken stock

1

carrot

1

beetroot

1 packet

beef strips

½ bag

baby spinach leaves

½ bunch

coriander

Not included in your delivery

2 tbs

olive oil

1 tsp

red wine vinegar

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1.5 cup

water

2 tbs

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat24.8 g
of which saturates5.5 g
Carbohydrate49.7 g
of which sugars9.8 g
Dietary Fibre0 g
Protein44.3 g
Cholesterol0 mg
Sodium262 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Sieve
Bowl
Saucepan
Pan
Plastic Bag
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, peel and crush the garlic, rinse the quinoa well, and crumble the chicken stock. Peel and cut the carrot and beetroot into matchsticks, and pick the coriander leaves.

2

To make the vinaigrette, combine half the olive oil, half the smoked paprika, garlic, red wine vinegar and brown sugar in a medium bowl. Season with salt and pepper and mix well.

3

Place the quinoa, water and chicken stock cube in a medium saucepan and stir to combine. Cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender and the water has absorbed (drain any excess water). Drizzle with olive oil and set aside.

4

Meanwhile, heat a dash of the remaining olive oil in a medium frying pan and add the carrot and beetroot. Cook for 4-5 minutes, or until softened but still retaining some crunch. Remove from the pan into the medium bowl containing the vinaigrette.

5

Heat the remaining olive oil in a medium frying pan. While the pan is heating up, add the plain flour, beef strips, the remaining smoked paprika and a generous amount of salt and pepper to a plastic zip lock bag and shake to coat. Transfer the beef strips immediately to the pan and fry for 2-3 minutes, or until browned and crispy. Remove from the pan and set aside.

6

Add the quinoa and baby spinach leaves to the medium bowl containing the veggies and toss everything together.

7

To serve, divide the quinoa salad between plates, top with the crispy beef strips and garnish with the coriander leaves. Enjoy!