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Pan-Seared Beef with Quinoa and Roasted Root Vegetables

This hearty dish combines pan-seared beef with a nutty quinoa base and vibrant roasted root vegetables, perfect for a December evening.

Main
Prep 20m · Cook 30m · Total 50m
9 ingredients

As tensions rise in distant lands, we find solace in the comfort of a warm meal, reminding us of the strength and resilience found in community. Just as the struggles unfold in Yemen and Hong Kong, this dish symbolizes the importance of nurturing relationships and savoring every bite. The tender beef represents the steadfastness needed to face adversity, while the quinoa and vegetables reflect the beauty of unity in diversity.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. On a baking sheet, toss the carrots and parsnips with 2 tablespoons of olive oil, salt, black pepper, and 1 tablespoon of fresh thyme. Roast for 25 minutes until tender and caramelized.
  3. While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef steak with salt and black pepper.
  4. Sear the beef for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest.
  5. In the same skillet, add quinoa and toast for 2 minutes. Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
  6. Slice the beef against the grain. Serve the quinoa as a base, topped with sliced beef and roasted vegetables. Garnish with remaining thyme.