Beef steak with spinach quinoa

In a tall mixing container, add onion, garlic, cumin, paprika, chili, 50 ml water, oil, tomato paste, salt, and pepper, and blend everything until smooth with an immersion blender. Wash the beef steak, pat it dry, coat it in the herb paste, and let it marinate for at least 20 minutes at room temperature.

Preheat the oven to 210–215 °C and prepare an oven-safe pan.

Pour the broth and 300 ml of water into a medium pot. Season with salt, add the quinoa, and cook for 15–16 minutes over medium heat. Then drain the quinoa and leave it in the pot.