For my dinner, I opted for a steak quinoa salad (well... because that was what I had in my fridge) and it turned out amazing - packed it as my lunch as well for my next day!
Calories: 270 kcal | Protein: 25 g
Lean steak (I used sandwich steak)
Preheat oven to 180˚C
Grill the steak 5 minutes each side to your desired doneness and set aside.
Chop all the vegetables and place them into a big bowl.
Pour in balsamic vinegar, lemon juice and mix them together with the vegetables. Plate the vegetables on a plate.
Slice steak into strips and place it on top of the salad.