Beef, Spinach and Orange Salad

I put together this salad a couple of years ago for Iron Awareness Week. I'm not normally adventurous enough to add fruit to a savoury salad, but the juicy orange segments pair well with the beef, and pairing a vitamin C-rich food alongside iron-rich foods (including leafy greens) can help you absorb more iron.



You'll Need:

¼ cup dry quinoa

1 medium orange, peeled and cut into segments

5-6 cherry tomatoes, halved

½ cup baby spinach

100g beef fillet

¼ cup red capsicum, deseeded and sliced

¼ cup cucumber, sliced

a few slices of red onion (optional)

1 teaspoon wholegrain mustard

1 tablespoon olive oil

¼ teaspoon sumac

¼ teaspoon each salt and pepper


Method:

Cook quinoa as per packet instructions (normally 2 parts water to 1 part quinoa, boiled for around 10-15 minutes). Once cooked, drain and cool.


Heat a little olive oil in a pan over medium-high heat. Combine salt, pepper and sumac, and coat beef. When pan is hot, add beef and cook for about 3 minutes, before turning and cooking 1-2 minutes until nicely seared. Remove from heat and leave to rest.


Add vegetables in a bowl and toss to roughly combine. Place quinoa on a plate, then top with vegetables. Slice beef and arrange over salad.


Combine mustard, olive oil and salt and pepper to taste, then drizzle over salad.


Makes 1 Serve

+61 416 383 903

Brisbane, QLD 4005

  • Black Facebook Icon

©2019 SB NUTRITION

ABN: 66 760 705 174