Beef Tenderloin Quinoa Salad Recipe
Black Red Quinoa, Cilantro, cucumbers, green olives, tomatoes, and spinach tossed in a lemon and extra virgin olive oil dressing. Tossed with Sterling Silver tenderloin strips.
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Ingredients
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Salad Ingredients
Method
Cooking Instructions
- 1
Prepare the Quinoa
Rinse the black red quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- 2
Cook the Beef Tenderloin
While the quinoa is cooking, season the beef tenderloin with salt and black pepper. In a skillet over medium-high heat, add a tablespoon of olive oil. Once hot, sear the beef for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let it rest before slicing into strips.
- 3
Prepare the Salad
In a large bowl, combine the cooled quinoa, chopped cilantro, diced cucumbers, sliced green olives, diced tomatoes, and fresh spinach.
- 4
Make the Dressing
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and black pepper.
- 5
Combine and Serve
Add the sliced beef tenderloin to the salad mixture. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.