Seared Beef Protein Squares with Power Greens

Ingredients:

• 600 grams of lean beef
• 2 tablespoons of olive oil
• 2 tablespoons of Dijon mustard
• 2 cups of quinoa
• A mix of sautéed Swiss chard, kale, and spinach (about 2 cups)
• 3 cloves of garlic
• Salt and pepper to taste
• A sprinkle of dried red chili flakes, to taste

Instructions:

1. Marinate the lean beef in Dijon mustard, a tablespoon of olive oil, salt, and pepper. Leave it for about 30 minutes.
2. Cook the quinoa as per packet instructions.
3. In a pan, add a tablespoon of olive oil over medium heat, and sauté the fresh greens with minced garlic, salt, pepper, and the dried red chili flakes until slightly wilted.
4. Simultaneously, cook the marinated beef over high heat until desired readiness and then let it rest for 5 minutes.
5. Cube the beef into bite-sized squares.
6. Toss the cooked quinoa and sautéed greens together and adjust seasonings if necessary.
7. Assemble the cubes over the top of the quinoa and greens base.

Macronutrients per serving:

• Calories: 400
• Protein: 50 grams
• Fat: 18 grams
• Carbs: 25 grams

Plating:

Start with a generous base of the power greens and quinoa mix at the center of the plate, making sure the vibrant greens are visible. Then, evenly place the seared beef protein squares on top. This will not only add height to the dish but also beautifully contrast the green base. Sprinkle some fresh herbs or microgreens for garnish, if desired. The final look should be colorful, vibrant, and packed with texture, highlighting the freshness and high-protein value of the dish.