Sesame Beef-Quinoa Salad

Yield: 4 (2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 26%
  • Fat: 11.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.8g
  • Protein: 30g
  • Carbohydrate: 43.3g
  • Fiber: 0.0g
  • Cholesterol: 51mg
  • Iron: 0.0mg
  • Sodium: 394mg
  • Calcium: 0.0mg


  • 1 cup quinoa, uncooked
  • Vegetable cooking spray
  • 2 cups water
  • 2 tablespoons sesame seeds
  • 1 teaspoon curry powder
  • 1/2 cup unsweetened orange juice
  • 3 tablespoons lime juice
  • 1 tablespoon peeled, grated gingerroot
  • 1 tablespoon canned no-salt-added beef broth, undiluted
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked lean roast beef
  • 1 1/2 cups finely chopped carrot
  • 1 1/2 cups finely chopped cabbage
  • 1/2 cup minced green onions
  • 8 green leaf lettuce leaves


  1. Place quinoa in a small bowl; cover with warm water, and rub quinoa between hands (water will be cloudy). Drain and repeat procedure until water is clear; drain quinoa well.
  2. Place quinoa in a large nonstick skillet coated with cooking spray; cook over medium heat, stirring constantly, until quinoa is lightly browned.
  3. Bring 2 cups water to a boil in a medium saucepan; add quinoa. Cover, reduce heat, and simmer 12 minutes or until tender; transfer to a large bowl, and set aside.
  4. Place sesame seeds in skillet coated with cooking spray; cook over medium heat, stirring constantly, until lightly browned. Add to quinoa.
  5. Cook curry powder in skillet over medium heat, stirring constantly, 2 minutes or until fragrant. Stir in orange juice, lime juice, and gingerroot; bring to a boil. Remove from heat. Stir in broth and next 3 ingredients; add to quinoa mixture. Stir in beef and next 3 ingredients. Cover and chill, stirring mixture occasionally.
  6. To serve, place lettuce on 4 plates. Top each with 2 cups quinoa mixture.
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