Filed Under: Beef, Dinner, Food, Less than 20 Minutes, Recipes, Vegetables

Thai Beef Salad with Red Quinoa

Leftover steak or roast beef gets a complete makeover in this dinner salad. All quinoa varieties contain a balanced set of essential amino acids that form a complete protein source. Look for minced lemongrass in a tube near the fresh herbs in your grocery store

May 22nd, 2012

Recipe by LeeAnne Wright
From the print edition, April 2012

Makes 6 servings
Prep Time
Prep to table time: 15 minutes
  • ½ jalapeno pepper, seeded and finely chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced lemongrass
  • 1 tbsp sugar
  • 3 tbsp Thai fish sauce
  • 5 tbsp fresh-squeezed lime juice
  • 1 cup peeled and thinly sliced lo bok (Chinese radish)
  • 2 cups bean sprouts
  • 2 cups cooked red quinoa
  • ½ small red onion, sliced very thinly
  • ½ lb cooked roast beef or steak, cut into bite-sized slices
  • 3 tbsp chopped mint
  • 3 tbsp chopped cilantro
  1. To make vinaigrette, combine jalapeno pepper, garlic, lemongrass, sugar, fish sauce and lime juice.

  2. In a serving bowl, toss together lo bok, bean sprouts, quinoa, onion and beef. Drizzle vinaigrette into bowl and add herbs; toss gently to distribute vinaigrette. Serve salad immediately.

Nutrients Per Serving

142 calories, 3 g fat, 35 mg calcium, 789 mg sodium, 17 g carbohydrates, 2 g fibre, 12 g protein. Source of fibre. Excellent source of folate. Source of vitamin C and iron.

Thai Beef Salad with Red Quinoa
Photography by Michael Alberstat

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