INGREADIENT

• 4 x 350 g beef rib eye cutlets
• 1 tbs olive oil
• 1 pinch salt and pepper *to serve
• 2 tbs adobo in chipotle sauce
• 1 banana chopped ripe
• 1 tsp cocoa
• 1/4 tsp garam masala
• 1 tbs lime juice *to serve *extra
• 1 pinch salt and pepper *to taste
• 2/3 cup quinoa
• 400 g canned kidney beans
• 250 g grape tomatoes halved
• 50 g rocket leaves
• 1 handful parsley *to serve
• 1 olive oil *to serve *extra
• 1 lime juiced *to serve *extra

Direction

1. Beef: Place beef rib eye cutlets on a plate and brush with oil. Season with pepper. Barbecue beef rib eye cutlets for 3-4 minutes each side until medium rare, or until cooked to your liking.
2. Cook quinoa according to packet instructions.
3. Mole sauce: Place adobo in chipotle sauce, banana, cocoa, garam masala and lime juice in a small food processor or blender and process until smooth. Season to taste.
4. Quinoa salad: Combine the quinoa with the beans, tomatoes and rocket. Drizzle with a little lime juice and olive oil. Serve beef with the quinoa salad and extra mole sauce spooned over.