Styling and Photography by Chay Berger

A fabulous combination of fresh and delicious that can be served as a side or salad.

SERVES 8

• 1 cup quinoa, prepared according to pkg directions
• 1 6-oz (170-g) pkg beef fry, thinly sliced
• 3 shallots, diced
• 8 oz (225 g) mini colored peppers, cut into rounds
• 1 Italian eggplant, rinsed and diced

Lemon-Thyme Dressing

• 2 tsp Dijon mustard
• 1 clove garlic
• zest and juice of 1 lemon
• ¼ cup apple cider vinegar
• 2 Tbsp maple syrup
• 1½ tsp dried thyme leaves
• pinch salt and pepper
• 1 cup avocado oil (or any neutral oil)

Place a large skillet over medium-high heat. Add the beef fry. Crisp until it releases its oil. Remove crispy beef fry with a slotted spoon and add it to the prepared quinoa in a bowl.

Add shallots to the heated oil. Sauté until translucent. Add the colored peppers and eggplant and continue sautéing until softened and cooked through. Transfer the vegetables to the bowl of quinoa and beef fry.

In a separate bowl, combine all dressing ingredients. Whisk until combined. Pour dressing over quinoa and veggies and stir until combined. Serve warm or at room temperature.

(Originally featured in Family Table, Issue 885)