Description
A vibrant and flavorful Beef & Red Chimichurri Quinoa bowl featuring tender leftover beef, a zesty red chimichurri dressing, and a medley of fresh vegetables and quinoa. This dish is perfect for a quick, nutritious meal using leftovers, combining herbaceous, tangy, and spicy flavors in a wholesome, ready-to-eat bowl.
Ingredients
Scale
Chimichurri Dressing
- 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 preferred less heat), finely chopped
- 1 tsp dried oregano
- 1 garlic clove, finely chopped
- 60ml olive oil
Main Ingredients
- 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
- Prepare the chimichurri dressing: In a small bowl, combine the finely chopped parsley, shallot, roasted red pepper, red chilli, oregano, garlic, and olive oil. Add the red wine vinegar and season the mixture to taste with salt and pepper. Set the dressing aside to allow the flavors to meld.
- Assemble the quinoa bowl: In a separate bowl, combine the leftover spicy greens, drained sweetcorn, halved cherry tomatoes, and cooked quinoa. Mix well to evenly distribute all ingredients.
- Pack and layer: Divide the quinoa and vegetable mixture into two airtight containers. Layer the sliced leftover beef evenly over the quinoa mixture in each container.
- Dress and serve: Drizzle the chimichurri dressing generously over the beef and quinoa layers. Serve each portion with a side of leftover avocado sauce. Keep refrigerated in airtight containers for up to two days for freshness.
Notes
- This recipe is an excellent way to use leftover beef and avocado sauce, promoting zero waste cooking.
- Adjust the amount of red chilli according to your preferred spice level; deseed it to reduce heat.
- The spicy greens can be any leftover greens such as kale, spinach, or rocket seasoned with chili or spices.
- The dish is best served chilled but can be served at room temperature if desired.
- For a vegetarian version, substitute leftover beef with grilled mushrooms or roasted chickpeas and omit the avocado sauce if it contains non-vegetarian ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using pre-cooked ingredients)
- Category: Lunch
- Method: No-Cook
- Cuisine: Argentinian-inspired fusion
Keywords: chimichurri, quinoa bowl, leftover beef recipe, red chimichurri, healthy lunch, easy quinoa salad
