Dinner

Beef & Red Chimichurri Quinoa Recipe

ByBen Miller January 3, 2026January 3, 2026

Introduction

This Beef & Red Chimichurri Quinoa bowl is a vibrant and flavorful way to enjoy leftovers. Featuring a zesty chimichurri dressing paired with tender beef and fresh veggies, it’s a quick, satisfying meal perfect for lunch or dinner.

A blue rectangular container sits on top of a wooden box with a yellow strap, filled with layers of food. The bottom layer is a mix of green leafy kale and other vegetables like corn and chopped red tomatoes, with visible quinoa seeds scattered throughout. On top of this green and colorful vegetable base, there are several slices of pink roast beef with some brown crust edges, garnished with small pieces of red bell pepper and herbs spread over the meat. The background is a yellow-colored surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Small handful of parsley, finely chopped
1 small shallot, finely chopped
2 tbsp red wine vinegar
1 roasted red pepper, drained and finely chopped
1 red chilli (deseeded if you prefer less heat), finely chopped
1 tsp dried oregano
1 garlic clove, finely chopped
60ml olive oil
Handful of leftover spicy greens
160g can sweetcorn, drained
150g cherry tomatoes, halved
250g pouch cooked quinoa
200g-300g leftover beef, sliced
Leftover avocado sauce, to serve

Instructions

Step 1: Make the chimichurri dressing by combining parsley, shallot, red wine vinegar, roasted red pepper, red chilli, dried oregano, garlic, and olive oil in a small bowl. Season to taste and set aside.
Step 2: In a separate bowl, mix the leftover spicy greens, sweetcorn, cherry tomatoes, and cooked quinoa until well combined.
Step 3: Pack the quinoa salad mixture into two airtight containers. Layer the sliced leftover beef on top, then drizzle generously with the chimichurri dressing.
Step 4: Serve each portion with leftover avocado sauce on the side for added creaminess and flavor.

Tips & Variations

Substitute the leftover spicy greens with fresh spinach or kale if you don’t have leftovers on hand.
Add a squeeze of fresh lime juice to the chimichurri for extra brightness.
For a vegetarian version, replace the beef with grilled mushrooms or roasted chickpeas.

Storage

Store the prepared bowls in airtight containers in the refrigerator for up to two days. Reheat the beef and quinoa mixture gently or enjoy it cold. Keep the avocado sauce separate until serving to prevent browning.

How to Serve

A blue rectangular container holds a fresh meal with three main visible layers. At the bottom, there is a base of cooked quinoa mixed with chopped yellow corn and small leafy kale pieces, showing green and yellow colors with a grainy texture. On top of that, bright red cherry tomato halves are spread, adding round shapes and a juicy look. The top layer consists of several slices of roasted beef, light pink inside with a slightly browned crust, neatly laid across the container from left to right. These meat slices are topped with small diced red bell peppers and sprinkled with finely chopped green herbs and seasoning that add speckled red and green colors. The container sits on a small wooden board over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh quinoa instead of pouch cooked quinoa?

Yes, you can cook quinoa from scratch. Use about 75g dry quinoa, rinse it, then cook according to package instructions before cooling and using in the recipe.

How spicy is the chimichurri dressing?

The heat level depends on the red chilli and whether you include the seeds. Removing the seeds reduces the spiciness, making it milder and more suitable for sensitive palates.