Ingredients
The following ingredients have 4 Servings
- 1/4 cup quinoa (uncooked amount)
- 2 scallions/spring onions
- 4 oz chard (110g)
- 1/2 tbsp olive oil (approx)
- 2 oz cooked steak (approx - 2-3 slices - any cut, as you have)
- 1 oz roasted sweet potatoes (approx - a few leftover vegetables such as roasted sweet potatoes or beets)
- 1 tbsp raisins
- 2 tsp lemon juice
- 2 tsp tahini
- 1 tbsp olive oil
- 1 tsp honey
Instruction
- Cook the quinoa according to packet instructions. For the 1/4cup you'll need approx 1/2 cup plus 1tbsp (140ml), place both in a small pan, cover and bring to a boil, reduce to a simmer and cook for approx 10min until the water is absorbed and the quinoa opens up little tendrils. Add a little more water if needed if it's not cooked and water has absorbed. Remove from heat.
- Meanwhile, slice the scallions, including most of the green part. Slice the chard, both stalks and leaves, separating the two.
- Warm the olive oil in a small skillet and add the scallions and chard stalks. Cook for a couple minutes until they soften then add the chard leaves and wilt down. Remove from the heat.
- Put together the bowls with the quinoa, chard, chopped up steak, leftover veg and raisins.
- Mix together the dressing (lemon, tahini, oil and honey) until smooth and pour over the top.
- This can be eaten warm or cold. It makes a great lunchbox (good mixed too) and you can make extra of everything and eat over a couple days, with variations as you have.
