Balsamic kangaroo steak with asparagus and quinoa
Kangaroo, loin fillet, raw
Asparagus, cooked without added fat
3 individual, (trimmed) grilled
¼ bunch(es), (trimmed) grilled
¼ medium, (chopped) grilled
¼ medium, (cut into wedges) grilled
Preheat a barbecue or chargrill on medium-high. Marinate 200g lean kangaroo fillet in 1 tsp balsamic vinegar and 1 crushed garlic clove. Grill until cooked through. Grilled ¼ bunch asparagus (trimmed), ¼ bunch broccolini (trimmed), ¼ yellow capsicum (chopped) and ¼ red onion (cut into wedges) drizzled with fresh lemon juice. Serve with ½ cup (90g) cooked quinoa.