3 x 200g Quality Mark beef sirloin
1/2 cup quinoa
1/2 cup Israeli couscous
2 cobs sweet corn kernels
1-2 handfuls of baby spinach
1 Tbsp lemon juice
1 Tbsp Dijon mustard
4 Tbsp olive oil
1 Tbsp sesame seeds
1/4 cup mint leaves
1/4 cup pine nuts
To Make Salad
To Grill Beef
Place rinsed quinoa in a small heavy-based saucepan with 3/4 cup cold water.
Cover and bring to the boil, then reduce heat and simmer quinoa until the liquid is absorbed, about 15 minutes.
Place Israeli couscous into a saucepan of boiling salted water, reduce heat and simmer for 10 minutes, until soft but still retains some bite.
Drain and rinse under cold water.
Set both aside.
Heat barbecue grill until hot.
Rub corn cobs with a dash of oil and season.
Place on the hot grill and cook for 15 minutes, turning regularly.
Set aside to cool a little, then stand cob on one end and using a sharp knife cut down to remove kernels.
Brush barbecue grill with a dash of oil and place on zucchini.
Cook until just tender.
Season and set aside with corn kernels.
Dressing: Place all ingredients in a small screw-top jar, season and shake well.
Nutrition Information per Serving (283g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1920 kJ (459 kcal)
* Percentage of recommended daily intake (Aust/NZ)