300g Bath Farm Girls quinoa
1 head broccoli, broken into florets
a splash of balsamic vinegar
1 lemon (juice only)
Rib Eye Steak
200g per person rib eye steak
salt and pepper
50g flaked almonds
In a large frying pan, toast the almonds until lightly browned. Put to one side and keep the pan for the steak.
In a fairly large pan boil the beetroot until tender. Set aside and cool.
Into that same water add the quinoa. Boil until it just starts to break apart and is tender. Drain and set aside to cool.
In a separate pan add the broccoli to a pan of hard boiling water. The water should then drop down below the boil. Once it comes back to the boil it should be cooked. You want just a little give on the stalk but cook longer if you prefer it softer. Remove from the water and run under cold water to stop the cooking process.
Peel the beetroots, cut to 1 cm squares and dress with the balsamic vinegar. Combine with quinoa and broccoli and add the lemon juice.
Rib Eye Steak
Dry each steak well with kitchen paper or a tea towel that you can place straight in the wash. Rub each steak with a little rapeseed oil and season each steak well.
Heat a large frying pan until very hot and fry each steak one side at a time. How long you cook it for will depend on how well cooked you like your steak; we recommend medium rare, which should take around two to three minutes on each side depending on the thickness of your steak. You should then allow the steak to rest for a few minutes.
To assemble, divide the quinoa salad between four plates, slice each steak diagonally and place either on top or alongside the quinoa and scatter the flaked almonds on top.