Spicy Chipotle Ribeye and Quinoa Salad

Main Ingredient: Beef (Ribeye Steak)

Ingredients:

• 2 Ribeye Steaks (680g each)
• 2 cups of Quinoa (uncooked)
• 1 can of Black Beans (drained and rinsed)
• 1 cup of Corn Kernels
• 1 Red Bell Pepper (chopped)
• 1 Jalapeno (de-seeded and finely chopped)
• 2 Chipotle Peppers in Adobo Sauce (chopped)
• 4 fresh Limes
• Fresh Cilantro
• 2 Avocado (sliced)
• Olive Oil
• Salt and Pepper to taste

Cooking Instructions:

1. Start by cooking your quinoa according to the package instructions.
2. Season your ribeye steaks with salt, pepper, and the adobo sauce from the chipotle peppers. Let them sit for about 15 minutes.
3. Heat your grill or skillet over high heat. Add your steaks and cook for about 5 minutes each side for medium rare, depending on thickness. Let them rest for a few minutes before slicing.
4. While your steaks are grilling, combine the cooked quinoa, black beans, corn, red pepper, jalapeno, chipotle peppers, and the zest and juice from two of the limes in a large bowl.
5. Slice the cooked steaks into thin strips and add them to your quinoa salad. Gently toss everything together.
6. Plate the quinoa salad and top with the sliced avocado and a handful of fresh cilantro. Serve with the additional lime wedges.

Nutritional Information per serving (serves 4):

• Calories: 700
• Protein: 53g
• Fat: 40g
• Carbs: 48g

Plating:

Spread the quinoa salad generously on the base of the plate creating a colorful bed for the sliced ribeye steak. Lay the steak slices fan-style on one side of the quinoa. Place a couple of avocado slices next to the steak and sprinkle fresh cilantro leaves atop the whole dish. Finally, place a lime wedge on the side for squeezing, adding a vibrant pop of green and hint to the tangy flavor within the meal. The final look should with a visually appealing mix of colours and textures, hinting at the abundance of flavors in the dish.