Pan-Fried Beef & Quinoa Salad

To make the vinaigrette, combine half the olive oil, half the smoked paprika, garlic, red wine vinegar and brown sugar in a medium bowl. Season with salt and pepper and mix well.

Place the quinoa, water and chicken stock cube in a medium saucepan and stir to combine. Cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer for 8-10 minutes, or until the quinoa is tender and the water has absorbed (drain any excess water). Drizzle with olive oil and set aside.

Meanwhile, heat a dash of the remaining olive oil in a medium frying pan and add the carrot and beetroot. Cook for 4-5 minutes, or until softened but still retaining some crunch. Remove from the pan into the medium bowl containing the vinaigrette.

Heat the remaining olive oil in a medium frying pan. While the pan is heating up, add the plain flour, beef strips, the remaining smoked paprika and a generous amount of salt and pepper to a plastic zip lock bag and shake to coat. Transfer the beef strips immediately to the pan and fry for 2-3 minutes, or until browned and crispy. Remove from the pan and set aside.

Add the quinoa and baby spinach leaves to the medium bowl containing the veggies and toss everything together.