Quinoa Stuffed Roast Beef with Roasted Fennel - Canadian Beef
Impress guests and family with a beautiful rolled roast filled with a Mediterranean-inspired quinoa salad studded with spinach and herbs, served with a unique a
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Cooking tools:
- Instant-read thermometer
- Meat tenderizer
- Butcher's twine
- Roasting pan
- Carving knife
- Chef's knife
- Cutting board
- Microplane
- Pastry brush
- Mixing bowl
- Whisk
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Aluminum foil
- Serving platter
- Oven
- Stove
Ingredients
- 1/3 cup olive oil, divided
- 2 tbsp balsamic vinegar
- 4 cloves garlic, minced
- 2 tsp finely chopped rosemary
- 1 tsp salt and freshly ground black pepper (approx.)
- 2 shallots, thinly sliced or ½ cup diced onion
- 1 small red pepper, finely chopped
- 3 cups baby spinach, shredded
- 2 cups cooked quinoa (from 1 cup uncooked)
- 4 lb (2 kg) Inside or Eye of Round Oven Roast, butterflied
- 1/4 cup grated Parmesan cheese
- 2 fennel bulbs, trimmed and fronds reserved
- 1 tsp finely grated orange zest
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