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Balsamic kangaroo steak with asparagus and quinoa

Balsamic kangaroo steak with asparagus and quinoa

Points® value

Meal Items

Kangaroo, loin fillet, raw

160 g

Balsamic vinegar

1 tsp


1 clove(s)

Asparagus, cooked without added fat

3 individual, (trimmed) grilled


¼ bunch(es), (trimmed) grilled

Yellow capsicum

¼ medium, (chopped) grilled

Red onion

¼ medium, (cut into wedges) grilled

lemon juice

1 tsp

cooked quinoa

½ cup(s)


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.