Beef Tartare with Herb Salad and Quinoa Medley

Rinse quinoa thoroughly under cold water to remove bitterness. In a medium saucepan, bring water to a boil over high heat, add quinoa and salt, then reduce to a simmer. Cook for about 10 minutes or until the quinoa has absorbed the water and the grains are tender with a slight pop.

Using a sharp knife, finely chop the beef on a clean, chilled cutting board to achieve a tartare consistency. Work quickly to keep the meat cold, ensuring small, uniform pieces for a smooth texture.

In a large bowl, combine mixed salad greens with finely chopped parsley and chives. Drizzle with olive oil and lemon juice, tossing gently to coat. In a separate small bowl, mix the cooked quinoa with sliced almonds for added texture and healthy fats.

In a mixing bowl, combine the chopped beef with finely chopped parsley, chives, and minced capers. Add Dijon mustard, olive oil, salt, and pepper, mixing gently with a fork to incorporate flavors without overworking the meat.

Using a ring mold or by hand, shape the beef mixture into a neat round on each serving plate. If desired, make a small indentation on top and place a raw egg yolk in the center for richness and presentation.