This is a simple flavorsome salad that is great to pack for a meal on the go. To change it up swap the beef for lamb or try it topped with sour cream. Another alternative when you're not on a strict uni student budget like me is to swap the spinach leaves for coriander for a more authentic Moroccan flavour.
Ingredients 800g beef cut in strips
1/2 tsp cayenne pepper or more if you like it hot
1 tsp paprika
1 tsp cumin
1-2 tsp garlic infused olive oil
2 tomatoes, roughly chopped
1 red capsicum, roughly chopped
1/2 large cucumber, diced
100g baby spinach leaves, washed
2 tbs lemon juice
Mix beef strips, cayenne pepper, paprika and cumin in a bowl. Add enough garlic infused olive oil to help the spices coat all of the strips and not just stick to a few.
Thoroughly rinse quinoa in tap water then strain to remove water. To remove the last of the water place quinoa in a bowl and scrap it all on to the sides of the bowl. Make sure to leave the bottom of the bowl empty as the water will drain here. Leave it stand for 5 minutes then soak up water in the base of the bowl with an absorbent paper towel.
Place quinoa and water in a pot and bring to the boil over medium heat. Simmer for 15 minutes or until all water has been absorbed and quinoa is soft.
While quinoa is cooking, heat a non-stick fry pan on low to medium heat. Add beef strips, cook until strips brown.
In a large serving bowl mix all salad ingredients, quinoa and beef. Drizzle with lemon juice.