Take advantage of seasonal produce with this tasty beef and quinoa salad.


  • 1 cup (200g) quinoa, rinsed, drained
  • 500g pumpkin, peeled, coarsely chopped
  • 1 red capsicum, seeded, cut into 2cm strips
  • 2 tablespoons extra virgin olive oil
  • 300g broccoli, cut into florets
  • 100g green beans, trimmed
  • 1 tablespoon thyme leaves
  • 4 Australian Beef Scotch Fillet Steaks
  • 120g pkt Australian Baby Spinach
  • 1/4 cup (25g) walnuts, chopped
  • 2 teaspoons thyme, finely chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil


  1. Place quinoa and 2 cups (500ml) water in a saucepan. Bring to the boil. Reduce heat to low. Cover and simmer for 15 mins or until the liquid is absorbed. Remove from heat. Use a fork to separate the grains.
  2. Meanwhile, preheat oven to 200C. Line a large baking tray with baking paper. Place pumpkin and capsicum on tray. Drizzle with half the oil. Season. Bake, adding broccoli and beans to tray for the last 15 mins of cooking, for 25 mins or until vegetables are tender.
  3. While the vegetables is roasting, combine remaining oil and thyme in a small bowl. Season. Rub thyme mixture onto beef. Heat a barbecue flat plate or chargrill on medium-high. Cook beef for 2 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest. Thickly slice.
  4. To make the thyme vinaigrette, whisk thyme, vinegar and oil in a small bowl. Season. Combine beef, vegetables, quinoa, spinach, dressing and walnuts in a large bowl. Serve immediately.