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A base of lentils and quinoa is topped with beets, carrots, edamame, and frisee and topped with pumpkin seeds and slivered almonds with a skewer of beef and extra drizzle of teriyaki sauce.
Ingredients
Directions
Nutrition
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
