Rumpsteak with Spinach Quinoa

Place onion, garlic, cumin, paprika powder, chili powder, 50 ml water, olive oil, tomato paste, salt, and pepper in a tall container and blend until smooth with an immersion blender. Wash the rump steak, pat dry, spread the spice paste all over, and let marinate at room temperature for at least 20 minutes.

Preheat the oven to 210–215 °C and prepare an oven-safe pan.

In a medium pot, mix the chicken broth with 300 ml water. Salt, add the quinoa, and simmer over medium heat for approx. 15–16 minutes. Then drain and set aside in the pot.