Use roast beef leftovers to make this quinoa salad with a punchy chimichurri dressing for lunch the next day
Prep:20 mins
Serves 2
small handful of parsley, finely chopped1 small shallot, finely chopped2 tbsp red wine vinegar1 roasted red pepper, drained and finely chopped1 red chilli (deseeded if you prefer less heat), finely chopped1 tsp dried oregano1 garlic clove, finely chopped60ml olive oilhandful of leftover spicy greens (see recipe below)160g can sweetcorn, drained150g cherry tomatoes, halved250g pouch cooked quinoa200g-300g leftover beef (see recipe below), slicedleftover avocado sauce (see recipe below), to serve
STEP 1For the chmichurri dressing, combine the parsley, shallot, vinegar, red pepper, chilli, oregano, garlic and olive oil in a small bowl. Season to taste and set aside.STEP 2In a second bowl, combine the leftover greens, sweetcorn, tomatoes and quinoa, then pack into two airtight containers, layer over the beef and drizzle over the chimichurri to serve. Serve with any leftover avocado sauce. Will keep chilled in an airtight container for up to two days.
