Beef and Veggie Salad Bowl

Ingredient:

2 Tbsp dry red quinoa
2 cups mesclun greens
3 oz cooked lean beef, cubed
1/2 cup chopped broccoli florets
1/4 red bell pepper, chopped
2 tsp olive oil
1 tsp red wine vinegar

Directions:

• Take a saucer pan, add 1 : 2 ratio of Quiona and water. Boil it in a small flame for about half and hour.
• Rinse the water and keep it aside.
• Now In a pan, toss the mesclun greens, beef, broccoli and pepper.
• Now add Quinoa. Make it stay for 2 minutes in a small flame. Now add vinegar to add extra taste to the food.