Steak & Quinoa Summer Salad
Serves
4 Persons
Prep Time
5 Minutes
Cook Time
30 Minutes
Ingredients
- 4 Tbsp Bay’s Kitchen Concentrated Beef Stock
- 1 Red pepper
- 600g Piece of rump steak, at room temp
- 300g/roughly 1 medium aubergine OR 2 cobs of sweetcorn
- 150g Cherry tomatoes
- 200g Mixed quinoa
- 150g Rocket
- 120g Mixed olives (check no added garlic)
- 4 Tbsp olive oil
- Small bunch fresh basil
- Sea salt and freshly cracked black pepper
For the balsamic dressing:
- 6 Tbsp Extra virgin olive oil
- 2 Tbsp Balsamic vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp Maple syrup
Method
- Preheat the oven to 200°C, 180°C fan, gas mark 6.
- Remove the cores from the peppers, along with the seeds and finely slice. Trim the aubergine and cut it into chunks then add both veg to a large tray. If using sweetcorn instead of the aubergine, place in a large pan of boiling, salted water and cook for 7-8 minutes, or until tender. Remove and keep to one side.
- Sprinkle the veg with salt and pepper, drizzle with two tablespoons of the olive oil and roast for 30 minutes, or until starting to soften and char at the edges. For the final 10 minutes of cooking, add the cherry tomatoes to the pan, giving everything a good shuffle so that it sits in a single layer throughout.
- Meanwhile, rinse the quinoa and tip into a large saucepan. Cook to packet instructions, adding 4 tablespoons of Bay’s Kitchen Concentrated Beef Stock into the water. When tender, drain and return to the pan, putting the lid back on. Leave to one side.
- Get a griddle pan or barbeque nice and hot. Rub the remaining two tablespoons of olive oil on the steak and sprinkle both sides with salt. Cook the steak for 4-5 minutes on each side, or to your liking, then transfer to a plate or board to rest. If cooking sweetcorn, place the cobs in the same pan you used for the steak and cook for 2-3 minutes each side, or until charred and warmed through.
- Make the dressing by combining all of the ingredients in a small bowl. Slice the steak into thin pieces.
- To serve, fluff the quinoa with a fork and spoon onto a serving platter. Add the rocket, vegetables and tomatoes, olives and steak and sprinkle over the basil leaves. Serve with the dressing on the side.
Note: Both aubergine and sweetcorn contain sorbitol which is why we’re giving the option for one or the other. Sweetcorn is low FODMAP at ¼ cob or 38g per serving and aubergine is low FODMAP at 75 per serving, about ¼ of a large aubergine.
Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).
Copyright of Bay’s Kitchen. Please do not reprint without permission.
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from 1054 reviewsI’m shocked how nice the tomato sauce and pesto are. I was out on a low FODMAP diet and felt like I couldn’t have anything so these have made a huge impact in being able to stick to this diet, didn’t expect much but they’re lovely. Not tried the other yet.
What amazing products. Great taste and wonderful to see food labelled as FODMAP friendly.
New to the low FODMAP diet, I was delighted to discover this range. It’s been astonishingly difficult to find low FODMAP- approved foods. So far, I’ve only tried the Pesto but as this is delicious, I anticipate the two other products I bought (chicken stock and BBQ sauce) will be equally as good. Now that I’m having to read food labels, I cannot believe we’re subject to the nonsense that’s added to the majority of products. Long may Bay’s Kitchen last, as I will certainly be staying a customer.
Really help plain fish and meat and vegetables taste nice again by being able to add a sauce.
This is a really tasty sauce. Great with chicken or prawns and rice for a quick mid week meal.
Would definately recommend it.
This little book is amazing. Everything that I need to log my food intake and whether I have any symptoms afterwards.
I'm a busy working mum of 2 and it is so easy to fill out every evening. Thank you so much Bay x
Had this for dinner the other night and we both enjoyed this very much. It was a last minute dinner as I realised I hadn't anything planned for that night so that's another win in our book.
very nice flavour and texture would highly recommend will be buying again
BBQ sauce is often only used for bbq meals or ribs. But this is great to give a meal an uplift. Added a small amount to bolognese sauce portion and it was great. Really gave the meal an up lift that I have been missing for so long due to multiple food intolerance. Definately recommend
Excellent
How can something so healthy taste this good? It must be saucery! But seriously, great sauces. 10/10. Would order again.
Really enjoyed adding this to my chicken and rice
Absolutely tasty 😋
Quite spicy but pleasant
Great sauce for IBS, Fantastic flavour, Better then the big brand sauces
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