1. Flavour & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Fresh Thyme
   • 1/2 tsp Salt
   • 110 g Red Quinoa
   • 310 ml Water
2. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 110 g Red Quinoa
3. Sear Steak

   Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

   • 680 g , sliced Beef Flank Steak
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
4. Veggie Prep

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & garlic; cook for 30 seconds.

   • 2 , zoodled Courgettes
   • 150 g , halved Red Cherry Tomatoes
   • 1 , minced Garlic Clove
   • 2 Tbsp Olive Oil
5. Cook Courgetti

   Add remaining ingredients to pan with garlic; cover & cook for 2 minutes.

   • 2 , zoodled Courgettes
   • 150 g , halved Red Cherry Tomatoes
   • 1/2 , juiced Lemon
   • 240 ml Vegetable Stock
6. Season Courgetti

   Season with salt & basil. Stir to combine.

   • 1/2 tsp Salt
   • 1/2 bunch , hand torn Fresh Basil
7. Combine Steak and Zoodles

   Give it a stir. Serve over Quinoa. Enjoy!

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Potato Salad

By Innit Culinary Team