Beef Steak with Quinoa and Spinach

In a tall container, place the onion, garlic, cumin, paprika, chili, 50 ml of water, oil, tomato paste, salt, and pepper. Blend everything with an immersion blender until you get a fine paste. Wash the beef steak, pat it dry, rub it well with the herb paste, and let it marinate for at least 20 minutes at room temperature.

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

In a medium pot, pour the chicken broth and 300 ml of water. Salt, add the quinoa, and boil for 15–16 minutes over medium heat. Then drain the quinoa and leave it in the pot.