A colorful plate featuring sliced grilled beef atop a bed of fluffy quinoa, surrounded by roasted root vegetables, garnished with fresh herbs.

Grilled Beef and Quinoa Salad with Roasted Root Vegetables

This vibrant salad combines grilled beef with nutty quinoa and seasonal root vegetables, offering a delightful mix of textures and flavors.

Salad
Prep 20m · Cook 40m · Total 1h
14 ingredients

The contrasting themes of industry and environmental concerns resonate in this dish, where the smokiness of grilled beef meets the earthy sweetness of roasted vegetables, mirroring the complex dynamics of the energy sector and health industry. Inspired by A Chevron Refinery May Take in More Venezuelan Oil. Its Neighbors Are Concerned. and Novo Nordisk Warns of First Sales Drop Since Start of Ozempic.

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Grilled Beef and Quinoa Salad with Roasted Root Vegetables
A realistic photo of Grilled Beef and Quinoa Salad with Roasted Root Vegetables: A colorful plate featuring sliced grilled beef atop a bed of fluffy quinoa, surrounded by roasted root vegetables, garnished with fresh herbs.
Photography & Composition
- Camera angle: three-quarter view
- Framing / crop: partial out-of-frame
- Setting / surface / props: vintage tile
- Lighting style: golden hour
- Mood / narrative: rustic farmhouse
Hard constraints
- Do not reuse prior composition.
- Avoid rustic wood unless specified.
- Centered plating is allowed (last image not centered).

Instructions

  1. Preheat the grill to medium-high heat.
  2. In a pot, bring water to a boil and add rinsed quinoa. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
  3. Peel and chop the carrots, parsnips, and beetroot into bite-sized pieces. Toss with olive oil, salt, and pepper, then spread on a baking sheet.
  4. Roast the vegetables in the oven at 200°C for 25 minutes, stirring halfway through, until tender and caramelized.
  5. While the vegetables roast, season the beef steak with olive oil, salt, and pepper. Grill for 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
  6. Remove the beef from the grill and let it rest for 5 minutes before slicing thinly against the grain.
  7. Combine the quinoa and roasted vegetables in a large bowl, and squeeze lemon juice over the top. Add chopped parsley and mix well.
  8. Serve the quinoa salad topped with sliced grilled beef.