1. Cook Quinoa

   Combine water, quinoa, and salt in a pot; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Transfer to a bowl. Add lemon juice and oil. Fluff with a fork.

   • 310 ml Water
   • for water Salt
   • 1/2 , juiced Lemon
   • to coat Olive Oil
   • 1 pinch Black Pepper
   • 110 g Red Quinoa
2. Preheat

   Preheat the oven to 220C.

   Connect Oven
3. Whisk Together Dressing

   Add all ingredients to a small bowl. Whisk to combine.

   • 1 Tbsp , finely chopped Parsley
   • 1 Tbsp , finely chopped Chives
   • 56 g Mayonnaise
   • 49 g Sour Cream
   • 2 Tbsp Buttermilk
   • 1/2 , zested + juiced Lemon
   • 1/2 Tbsp Olive Oil
   • 1/4 tsp Salt
   • 1 pinch Black Pepper
   • 1/4 tsp Ground Garlic Powder
4. Cook Carrots

   Toss carrots with oil. Season. Cook for 15 minutes.

   • 4 , sliced into rounds Carrots
   • 1 Tbsp Olive Oil
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
5. Prep Kale

   Wash kale & dry.

   • 2 bunches , de-stemmed + hand torn Kale
6. Sear Steak

   Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

   • 680 g , sliced Beef Flank Steak
   • 2 Tbsp Olive Oil
   • 1 tsp Salt
   • 1 pinch Black Pepper
7. Flavour Cranberries

   Combine ingredients. Toss to coat.

   • 30 g Dried Cranberries
   • 1 , zested + juiced Orange
   • 1/2 tsp Salt
8. Serve and Enjoy!

   Pair with your favourite music!

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By Innit Culinary Team