Teriyaki Power Bowl

Ingredients

5 cups (1.25 L) quinoa, cooked

5 cups (1.25 L) whole red lentils, cooked with lemon peel + black peppercorns

3 cups (750 mL) beets, grated

3 cups (750 mL) carrots, grated

2 cups (500 mL) edamame beans

3 cups (750 mL) frisee

2 cups (500 mL) pumpkin seeds

3 cups (750 mL) slivered almonds

20 oz (565 g) beef rib-eye, cut into cubes, assembled into 2 oz (55 g) kebabs and grilled to medium rare

20 oz (600 mL) low-sodium terriyaki sauce