Preparation Time 10 minutes
Cooking Time 15 minutes
500g beef rump steak, fat trimmed
3 tbsp olive oil
1 cup quinoa, rinsed
2 radicchio, leaves washed and torn
1 cup red grapes, washed, halved
1 cup basil leaves
100g low-fat feta, crumbled
1 tbsp white balsamic
- Brush beef with 1 tbsp oil and preheat a frying pan until hot. Season beef with salt and pepper and cook on each side for 2-3 minutes until medium rare, cover loosely and rest for 5 minutes, then slice thinly.
- Cook quinoa according to packet directions until tender, drain. Allow to cool slightly.
- Combine remaining oil and white balsamic. Season.
- Combine quinoa, radicchio, grapes, basil and feta in a large bowl, drizzle with dressing and divide amongst serving bowls, serve with sliced beef.