Hello Everyone! I can’t believe that January flew by that quickly! We’re already into the second month of the new year but I feel as if though the year has just started! It’s going to be a short month too since it’s February. Anyway, when I got up this morning, I came across a photo on Instagram with the caption:
“Did y’all make New Year Resolutions? How’s it going so far? If you got lazy, you can always start back up today.”
We’re all human, and we all fall into that trap of not keeping our resolutions, but it is indeed never too late to start back up today… Or tomorrow. As long as you are determined to continue going, you will probably reach your end goal. One of my resolutions is to get fit and eat healthy, and I can honestly say that I haven’t been keeping up with this for the past 2 weeks. I’ve been busy with deadlines and helping out in a 5-day event that ended on the weekend, that I have completely ignored exercising and eating right. I am now determined to get back on track, but I feel a sore throat coming down so who knows when I’ll be able to get back on track – but I ain’t giving up that’s for sure.
Tonight, I want to share an experimental recipe that I whipped up a few weeks ago. I rarely cook with quinoa (pronounced as KEEN-wah), and the sole reason for that is because it is very expensive – the bag of 280g (just a little bit under 2 cups) I bought already set me back $12.80. If we take a second to overlook the cost of quinoa, it is actually very beneficial to our health. It is incredibly nutritious as its fibre content is much higher than most grains. It is also very high in protein, containing the essential amino acids that we need . Quinoa contains a great amount of minerals – minerals that we other do not get enough of, especially magnesium, potassium, and zinc. If you would like to read up more on the health benefits of quinoa, click here.
I usually cannot go with a meal if it doesn’t have some sort of meat on the plate – which is why I decided to match this salad with another hit of protein from pan-searing a nice slab of rump steak. I was kind of going for medium-rare, but I think the beef turned out to be a bit more towards the rarer side of medium-rare. Nonetheless, it was delicious indeed (my mom seared the meat a little longer after cutting these few slices). You can pair it with any other meats if you wish, or have it completely vegetarian or vegan; whatever tickles your fancy.
PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 5-6
- 500g rump steak
- 250g green beans, ends trimmed
- 100g feta cheese
- 2 cups chicken stock*
- 1 cup quinoa
- 1 cup wild rocket leaves
- 1 red capsicum
- Ground salt and black pepper, to taste
- Olive oil fry pan-searing
For the dressing
- 1 & 1/2 tbsp fresh lemon juice
- 2 tsp honey
- 2 tsp olive oil
- 1 tsp smoked paprika
*You can make you own stock by boiling chicken carcasses for about half an hour, together with whole black peppercorns, bay leaves, and salt. Or you can use the store bought ones, again, whatever tickles your fancy.
- Bring the quinoa and chicken stock to a boil in a medium-sized saucepan. Once boiling, reduce heat down to low, cover, and then simmer until tender and most of the liquid has been absorbed, about 15 to 20 minutes. Once done, fluff with a fork and transfer to a large mixing bowl.
- While the quinoa is simmering away, blanch the green beans in boiling water for about 5-6 minutes. Once done, transfer to an ice bath to stop the cooking process. This ensures that you’ll have nice and crisp green beans in your salad. Drain and then add to the large mixing bowl.
- Season the beef with some ground salt and black pepper. Bring a large frying pan with olive oil to a heat over high, until it starts to smoke. Add your steak and sear for about 2-3 minutes per side for rare, 3-4 minutes for medium-rare, 4-5 minutes for medium-well, or 5+ minutes per side for well done. Once done, set aside to rest for about 10 minutes.
- While the beef is resting, you can move on to roasting the capsicum. Rub the red capsicum with a little bit of oil and place directly on open flame of gas stove. Rotate occasionally so that the red capsicum blisters and chars on all sides. Once done, set aside to cool down. Peel the skin off and cut into strips once it has cooled down enough to handle. Add to the large mixing bowl together with the rocket leaves and feta cheese.
- Whisk the lemon juice, honey, oil, and paprika in a small bowl until well combined. Add to the large mixing bowl and toss the salad around until well coated and combined.
- Serve the salad topped with a few slices of the rump steak. Enjoy!
ps: do not be deceived by the portion of this dish. I just used an oversized dish to plate it up. This kept me quite full for a few hours and I didn’t even finish everything on the plate!
– Ally xx