Microgreens, kūmara and quinoa salad
The best base for your steak dinner
Serves
4
Prep Time
15 mins
Cook Time
20 mins
We’re talking major colour, crunch, and flavour all strutted right onto your plate. Fluffy quinoa and sweet roast kūmara are total best friends, and when they cosy up to a piece of juicy Kiwi steak? Pure magic.
This isn’t some wimpy side; it’s packed with punchy herbs, nutty goodness, and just a hint of tangy dressing to keep your beef on its toes. Forkful after forkful, you’ll get sweet, savoury, and a little sassy all at once. Grill up your steak, pile on this salad, and get ready to wow everyone.
This recipe is courtesy of
Print
ShareIngredients
¾ cup microgreens
of choice2 large kūmara
washed and cut into small cubes½ cup quinoa
¼ cup almonds
sliced3 Tbsp olive oil
juice of 1 lemon
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
4 Tbsp olive oil
A pinch salt and pepper
Method
Preheat the oven to 180ºC. Spread kūmara on a baking tray and drizzle with olive oil.
Bake for 20 minutes or until golden. Allow to cool.
In a pot add quinoa and 1 cup of water. Bring to a boil, then reduce heat and simmer covered until liquid has been absorbed – around 15 minutes. Transfer to a bowl and set aside to cool.
Whisk dressing ingredients together in a bowl.
In a serving bowl, combine the kūmara and quinoa.
Sprinkle over almonds, microgreens and drizzle with dressing before serving.
Nutrition Information per Serving (208g)
This nutrition analysis is based on 4 serves.
