Quick and easy beef and quinoa bliss bowl!

1 cup (200g) white quinoa, rinsed, drained (or any other quinoa you have in the pantry)

360g Beef Rump Steak

1 tablespoon olive oil

1 bunch fresh asparagus, sliced lengthwise

1 bunch fresh Peninsula broccolini, cut into 4cm lengths

1 cup (80g) finely shredded red or green cabbage

1 Gippsland red capsicum, seeded, thinly sliced

1 avocado, stoned, peeled, finely chopped

1 mango, stoned, peeled, thinly sliced (optional if in season – use orange or orange melon if you like)

Place the quinoa and 2 cups water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 15 mins or until the liquid is absorbed. Remove from heat. Use a fork to separate the grains. 

Meanwhile, heat a barbecue grill or chargrill on medium-high. Coat the beef in the oil. Season. Cook on grill for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.

Cook the asparagus and broccolini in a steamer over a saucepan of simmering water for 2 mins or until just tender or steam on top of the quinoa while that is simmering. Refresh under cold water. Drain well. To make the honey-herb dressing, place the oil, lime juice, honey, coriander and mint in a screw-top jar.

Shake until well combined. Season. Lay everything out on a big serving platter and have your friends and family help themselves. Remember to drizzle with the dressing.