Steak and Quinoa Salad

You can easily mix this salad up with whatever is leftover in your fridge and substitute the steak for your choice of protein.


  • 40 min
  • Serves 6
  • Easy


600g your favourite cut of steak (eg; eyefillet, rump, sirloin) trimmed of fat and sinew

2 cloves garlic, crushed

3 tablespoons, plus 50ml, extra virgin olive oil

1 cup Quinoa, rinsed and well drained

2 avocados, peeled, stoned and diced 3cm

1 roasted red capsicum, thinly sliced

6 Figs, sliced

½ cup Brazil Nuts, chopped

3 tomatoes, cut into thin wedges

2 tablespoons red wine vinegar

¼ cup Pumpkin Seeds, toasted

Parsley leaves for serving



Put the steak into a bowl and add the garlic and the 3 tablespoons of oil


Season with salt and freshly ground black pepper and mix well. Set aside


Put the quinoa into a saucepan and add 1½ cups of water.  Bring to the boil, cover, place on your stove’s smallest element, turn the heat down to the lowest setting and cook without uncovering for any reason for 20 minutes. Remove from the heat and let stand, without uncovering, for 5 minutes


Uncover and fluff up with a fork. Allow to cool


Meanwhile, panfry or barbecue the steak the way you like it. Remove from the heat and rest for 5 minutes in a warm place


Put the quinoa, avocados, capsicum, figs, brazil nuts and tomatoes in a large shallow serving bowl. Thinly slice the steak across the grain of the meat and place on top of everything


Mix the vinegar and the 75ml of oil, taste and season. Drizzle this over the steak


Sprinkle the pumpkin seeds and parsley on top and serve

Created by Ray McVinnie