Quinoa with beef and red chimichurri

• parsley↗small handful of

  finely chopped

• shallot↗1 small

  finely chopped

• wine vinegar↗2 tbsp tbsp
• roasted red pepper↗1

  drained and finely chopped

• red chili↗1

  (seedless if you want less heat), finely chopped

• dried oregano↗1 tsp tsp
• garlic clove↗1

  finely chopped

• olive oil↗60ml ml
• leftover spicy greens dressinghandful of

  (see recipe below)

• corn↗160g can g

  drained

• cherry tomatoes↗150g g

  halved

• cooked quinoa250g pouch g
• leftover beef200g-300g g

  (see recipe below), sliced

• leftover avocado sauce

  (see recipe below), for serving

Step-by-step instructions

1. 1

   For the chimichurri dressing, combine parsley, shallot, vinegar, red pepper, chili, oregano, garlic, and olive oil in a small bowl. Season to taste and set aside.

2. 2

   In another bowl, mix the leftover greens, corn, tomatoes, and quinoa, then divide into two airtight containers, top with the beef and drizzle with chimichurri before serving. Serve with any remaining avocado sauce. Store in the refrigerator in an airtight container for up to two days.