Pomegranate, pistachio & tomato quinoa with fillet steak

Serves; 2.

Cooks in; 25 mins.

Preparation time; 5 mins.

Difficulty; easy.

This recipe is the minimal preparation, protein powerhouse. Requiring little effort and fuelling recovery post-exercise. The quinoa is fresh, vibrant and nutty. The perfect pairing for your steak. This is a great lunch option that leaves you feeling light and energised, but packed full of nutrients, vitamins and protein.

Why quinoa?

Quinoa is a seed that's high in fiber, plant protein, vitamins, minerals, and antioxidants. It's also gluten-free.

Digestive health;

Quinoa's fiber can help with constipation and bloating, and may reduce the risk of colorectal cancer.

Antioxidants;

Quinoa's antioxidants can help protect cells from oxidative damage.

Why pomegranate?

Pomegranate seeds are full of nutrients and antioxidants.

Antioxidants;

Pomegranate seeds contain antioxidants like tannins, flavonoids, and anthocyanin that can help protect the body from inflammation and free radical damage. They can also boost the immune system and help fight harmful bacteria and viruses.

Vitamin C;

A 100g portion of pomegranate seeds contains half of the recommended daily amount of vitamin C, which helps the immune system function normally

B-complex vitamins;

Pomegranate seeds contain B-complex vitamins that help the body convert fat, protein, and carbohydrates into energy.

Ingredients.

2 fillet steaks (I use one per person, you can also use any other steak of your choice)

Cold pressed olive oil

Pinch of pepper

Pinch of salt

For the quinoa;

60g of uncooked quinoa

8 cherry tomatoes (chopped in half)

30g of pistachios (finely chopped)

50g of pomegranate seeds

Two handfuls of spinach (finely chopped)

For serving;

Handful of coriander (roughly chopped)

Method.

  1. Place your quinoa in 250ml of water, bring to boil and then simmer for 15-20 minutes until it has absorbed the water and cooked through. You may need to add more water during the process depending on rate of absorption.

  2. As your quinoa is cooking, place your steaks on the side to rest and season with pepper, salt and olive oil.

  3. Combine the spinach, pistachios, cherry tomatoes and pomegranates in a bowl and mix well. Set aside.

  4. When your quinoa is halfway cooked. Heat a pan on high heat with olive oil. Wait for the pan to be extremely hot. Put your steaks in the pan searing for 2-3 minutes on each side. Lower the heat to medium and cook out steaks as desired. (I have mine medium which takes around 10 minutes.)

  5. Remove your quinoa from the heat when cooked. Give it a stir and leave to rest and cool on the side.

  6. When your steaks are cooked how you wish. Remove from the pan and set on a chopping board to rest.

  7. Leave the quinoa and steak for 5-10 minutes. Then combine the quinoa with mix in the bowl and plate. Slice steaks and serve with a handful of fresh coriander.