Recipe Name: “Piquant-Spiced Beef Steak and Quinoa Salad”

Main Ingredient: Beef (Steak cut)

Ingredients:

• 500g Beef Steak
• 1 cup Quinoa
• 2 Red Bell Peppers, diced
• 1 cup Cherry Tomatoes, halved
• 2 cups Baby Spinach
• 3 tbsp Olive Oil
• Salt and Pepper to taste
• 2 cloves Garlic, minced
• 2 tsp Cayenne Pepper
• 2 tsp Cumin
• 1 tsp Paprika

Dressing:

• 2 tbsp Apple Cider Vinegar
• 2 tbsp Mustard
• 2 tbsp Honey
• 3 tbsp Olive Oil
• Salt and Pepper

Instructions:

1. Preheat your grill or oven to 200°C.
2. Place the quinoa in a pot of boiling water, let it simmer for 15-20 minutes until it’s tender, then drain it.
3. Marinade the beef steak with olive oil, salt, pepper, garlic, cayenne pepper, cumin, and paprika. Let it rest for 20 minutes.
4. Grill the steaks until desired doneness (for protein-packed meal, medium-rare is recommended).
5. In a bowl, combine red bell peppers, cherry tomatoes, baby spinach, and cooked quinoa.
6. Mix vinegar, mustard, and honey for the dressing. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
7. Slice the grilled steaks into thin pieces. Combine it with the quinoa salad. Drizzle the salad dressing.

Nutritional Value per Serving (Assuming 4 servings):

• Calories: 600 kcal
• Protein: 55 g
• Fat: 30 g
• Carbs: 25 g

Plating:

Place a generous portion of the Quinoa Salad at the center of a flat, round plate creating a colorful mound. Layer thinly sliced beef steak attractively on top of the salad. Drizzle the dressing artistically around the plate and over the steak and quinoa salad. If desired, sprinkle some freshly ground pepper or spices on top for a pop of color. This plating method gives prominence to the succulent beef steak while the vibrant quinoa salad adds a splash of color and freshness to the plate.