<p>For quite some time we did't eat quinoa. Not because we wouldn't like it, no. We didn't know it. We know now that quinoa is high in protein and fiber. It also has a delicious, nutty and a bit crunchy taste. It goes incredibly well with mint, lemon and olive oil and is wonderful with seasonal vegetables and bbq beef. A wonderful, rich in flavour, tasty and nutrient rich meal, perfect for lunch, dinner, picnic, bbq or birthday party. Even thought there are quite few ingredients in this meal, this dish is still light, something special, delicious. </p>
About an hour before you are ready to grill, you need to light your barbecue. I would advise you to use charcoal instead of gas, that way you get more rustic charcoal flavours. Cover the beef rib steak with a plastic wrap and leave on a room temperature. Set a pot of 600ml / 3 cups salted water over a high heat. Leave until it starts to boil. Drop several tomatoes into the boiling water for about 10 seconds and quickly cool them under a cold running water.
Cook your quinoa according to instructions on the package. Meanwhile, clean the vegetables.
Peel the tomatoes, remove the seeds and cut on small cubes. Clean the zucchini and cut on 0.5cm / 0.2 inch thick slices. Cut the chilli in half, remove the seeds and cut on very thin slices. Roughly chop basil and mint. Cool the cooked quinoa a bit.
Brush both sides of the beef steak with olive oil. Season with salt and pepper. Cook the steak on the barbecue and cook for about 20 - 25 minutes for medium rare. Turn the beef steak around every minute, using long-handled tongs, to prevent from burning.
If your would like your beef well done, cook for another 10 minutes.
Also cook the sliced zucchini and whole bell peppers on the barbecue. After the vegetables are done, chop the zucchini, remove seeds from bell peppers and cut on thin slices.
Best way to skin baked peppers is to wrap them in foil for about 5 minutes, while still hot.
After cooking, transfer the beef rib steak to a plate. Place springs of thyme and a cube of butter on it. Set aside for at least 10 - 15 minutes to rest.
Resting your beef steak after cooking allows the meat to relax, making it succulent and tender.
In a bowl, combine together cooked quinoa, vegetables and herbs. Drizzle with olive oil and add zest and juice of one lemon. Season to taste. Transfer to a large plate. Remove the bone from the beef rib steak and cut it on thin slices. Spread half of your beef steak over the quinoa on the plate and drizzle with a bit of olive oil. Serve with greek yogurt.