Rinse the quinoa thoroughly in a sieve, then bring it to the boil with water and a little sea salt. Cover and cook over a low heat, then fluff it up with a fork.
For the chimichurri, finely chop the parsley, coriander and garlic. Stir them into the olive oil with the red wine vinegar, chilli flakes and a little sea salt.
Let the rump steak come to room temperature briefly and season it with sea salt and black pepper. Sear it over a high heat in a hot frying pan with olive oil (in pregnancy, cook it right through), then leave it to rest briefly and slice it across the grain into strips.
Halve the cherry tomatoes, cut the avocado into wedges and slice the red onion into thin rings. Divide the cooked quinoa between bowls.
Arrange the beef strips, avocado, cherry tomatoes and red onion on the quinoa. Spoon over the chimichurri.
Good to know
When you want a proper meal that isn't heavy, this bowl is just right. Fresh, spicy and with a lovely contrast of warm and cold.
Swaps
Quinoa → buckwheat (also provides fibre, for variety); rump steak → chicken breast (similar protein content); avocado → edamame (more protein, also provides fibre; contains soya); red wine vinegar → lemon juice (fresher acidity, a little vitamin C)
Allergens
Naturally gluten-free, with none of the classic main allergens such as milk or egg. Raw onion and chilli flakes may be too strong for children; in pregnancy, cook the beef right through.
