Savory Beef & Quinoa with Fresh Red Chimichurri

Step 1: Prepare the Chimichurri Dressing

1. Combine Ingredients:

   • In a small mixing bowl, add:
     • Fresh Parsley: Finely chop enough to yield a small handful. Parsley adds a fresh, vibrant flavor.
     • Shallot: Use one small shallot, finely chopped. If you don’t have shallots, you can substitute with a small amount of finely chopped onion.
     • Red Wine Vinegar: Measure out 2 tablespoons. This vinegar provides acidity that brightens the dressing.
     • Roasted Red Pepper: Use one roasted red pepper (jarred or homemade), drained and finely chopped. This adds sweetness and depth.
     • Red Chilli: Finely chop one red chilli, removing the seeds if you prefer less heat. For a milder option, consider using a bell pepper.
     • Dried Oregano: Add 1 teaspoon. If you have fresh oregano, you can use a teaspoon of finely chopped fresh instead.
     • Garlic: Finely chop one garlic clove to provide a robust flavor.
     • Olive Oil: Pour in 60ml (about 4 tablespoons). Good-quality extra virgin olive oil works best for a rich flavor.

2. Mix and Season:

   • Stir all the ingredients together until well combined. Taste the dressing and adjust the seasoning by adding salt and freshly cracked black pepper as needed. You can also add a bit more vinegar if you prefer a tangier taste.

3. Set Aside:

   • Let the dressing sit while you prepare the salad. This resting time allows the flavors to meld together, enhancing the overall taste.

Step 2: Assemble the Salad

1. Prepare the Base:

   • In a separate mixing bowl, combine:
     • Leftover Spicy Greens: Use a handful of any leftover greens, such as arugula, spinach, or mixed salad greens. These add freshness and nutrition.
     • Sweetcorn: Use one 160g can, drained well. Sweetcorn adds a nice crunch and sweetness to balance the flavors.
     • Cherry Tomatoes: Halve 150g of cherry tomatoes. Choose ripe ones for the best flavor. You can substitute with diced regular tomatoes if needed.
     • Cooked Quinoa: Open a 250g pouch of pre-cooked quinoa. If you’re cooking quinoa from scratch, rinse 125g of dry quinoa and cook according to package instructions.

2. Mix the Ingredients:

   • Gently combine the greens, sweetcorn, tomatoes, and quinoa in the bowl. Toss them lightly to ensure even distribution.

3. Pack the Containers:

   • Divide the quinoa mixture evenly into two airtight containers. Packing it down slightly helps keep it fresh and makes it easier to layer.

4. Layer the Beef:

   • Slice your leftover beef (about 200g-300g) and layer it on top of the quinoa mixture in each container. This keeps the beef moist and ensures it stays flavorful.

5. Drizzle with Chimichurri:

   • Generously drizzle the chimichurri dressing over the beef and salad mixture in each container. Use a spoon to ensure even coverage.

6. Serve with Avocado Sauce:

   • If you have leftover avocado sauce, add a dollop to each container for a creamy finish. This complements the flavors beautifully and adds healthy fats.

Storage and Serving Tips:

• Storage: Seal the containers tightly and store them in the refrigerator. They’ll keep well for up to two days. The flavors will develop further as they sit.
• Serving Suggestions:
  • Enjoy the salad cold or let it sit at room temperature for a short time before eating.
  • For added crunch, consider adding nuts or seeds, like sunflower seeds or sliced almonds.
  • Pair it with crusty bread or pita for a more substantial meal.

Additional Tips:

• Customization: Feel free to customize the salad with any other leftover vegetables or grains you have on hand.
• Make Ahead: This salad is great for meal prep. Make a larger batch and store individual portions for easy lunches throughout the week.
• Dress It Up: For a gourmet touch, add crumbled feta or goat cheese on top before serving for added creaminess and flavor.

With these detailed steps and tips, you’ll be well-equipped to create a delicious and satisfying chimichurri quinoa salad that makes great use of leftovers! Enjoy your meal prep!