• Rinse the quinoa in cold water until it runs clear.
• In a medium pot, boil 250ml of lightly salted water (per 2P).
• Add the quinoa and stock, reduce the heat to medium-high, cover and cook for 4-5 mins.
• Reduce the heat to medium-low and cook, covered, a further 8-10 mins. 
• Remove from the heat, set aside, and cover to keep warm.

• While the quinoa cooks, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Cut the tomato into 2cm chunks.
• Trim and thinly slice the scallion.

• Add the mayo, harissa paste and sweet chilli sauce to a small bowl.
• Mix together until well combined.

• Place a large pan over high heat with a drizzle of oil.
• Season the beef with harissa spice, salt and pepper.
• Once the oil is hot, fry the beef until browned, 1-2 mins each side for medium-rare.
• Cook for another 1-2 mins on each side if you want it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 

NOTE: Swapping to salmon? Season as instructed and add to pan (skin side down). Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side.

• Once the beef is cooked to your liking, transfer to a board, cover and allow to rest.
• Return the pan to high heat with another drizzle of oil.
• Once hot, fry the pepper and tomatoes with the paprika until starting to soften, stirring occasionally, 3-4 mins.
• Stir the drained quinoa into the veg. Season to taste with salt and pepper. 
• Just before serving, thinly slice the beef.

• Divide the quinoa between bowls.
• Top with the sliced beef. 
• Drizzle over the sweet and spicy sauce.
• Finish with a scattering of scallion.