Quinoa Power Bowl

Serving Size: Two Hungry Adults 1 Tablespoon Coconut Oil 1 Bunch Scallions, Thinly Sliced 1 Tablespoon Minced Ginger 3 Garlic Cloves, Minced 1 Pound Flank or Skirt Steak, Thinly Sliced 3 Tablespoons Soy Sauce 2 Tablespoons Rice Vinegar ¼ Cup Japanese Grilled Meat Sauce 2 Teaspoons Sriracha Slice your Flank Steak into 2-3cm thick pieces. Place your coconut oil, scallions, garlic, and ginger into a medium pan and bring to a medium high heat. Cook for 2 minutes or until scallions are soft and fragrant. Place the flank steak in the pan and mix in with spices. When the steak starts to brown add in soy sauce, rice vinegar, chili sauce, and sriracha. Mix well and continue to cook until they are medium rare. Take off the heat and place to the side. Take half of the lime and squeeze over the skirt steak and let sit. 1 1/2 Cups Brussel Sprouts 2 Tablespoons Balsamic Vinegar 1 Tablespoon Honey 2 Tablespoons Olive Oil Pinch of Salt & Pepper Wash and slice your brussel sprouts and place them in two seperate bakeware dishes. Add olive oil, 1 tablespoon balsamic, 1/2 tablespoon honey, pinch of salt and pepper; toss. Place both dishes in oven 8 inches from the bottom and set timer for 25 minutes. They may need to cook slightly longer to get crispy.Add the remaining 1 tablespoon of balsamic and 1/2 tablespoon of honey to Brussel sprouts and toss. set them aside. 1 Cup Quinoa 2 Cups Water or Broth In a small pot, combine quinoa and water/broth. Bring to a boil, reduce heat, cover, and let simmer for 15-20 minutes, or until all quinoa is sprouted. 1 Egg 1 Teaspoon Olive Oil Pinch of Cilantro Heat up a nonstick pan on medium low heat. You can check the temperature of the pan is ready by placing a small teaspoon of water on it. If the water boils and evaporates it ready for the egg. Add the oil and crack the egg making sure not to break the yoke. Cook for 2-3 minutes until the white is cooked through. Sprinkle with salt and cilantro and place on a cutting board until ready for topping. 
 1 Garlic Naan Bread Slice Place naan slice in the over until slightly crispy; 2-5 minutes on broil. Slice longways and set side for plating. 2 Bushels Spinach Take two bowls and line one side with fresh spinach. fill the bottom with half the quinoa in each. place the pita bread slices, brussel sprouts, beef, and egg on top. Sprinkle with a pinch of cilantro. Enjoy! INGREDENTS 1 Tablespoon Coconut Oil 1 Bunch Scallions, Thinly Sliced 1 Tablespoon Minced Ginger 3 Garlic Cloves, Minced 1 Pound Flank or Skirt Steak, Thinly Sliced 3 Tablespoons Soy Sauce 2 Tablespoons Rice Vinegar ¼ Cup Japanese Grilled Meat Sauce 2 Teaspoons Sriracha 1 1/2 Cups Brussel Sprouts 2 Tablespoons Balsamic Vinegar 1 Tablespoon Honey 2 Tablespoons Olive Oil Pinch of Salt & Pepper 1 Cup Quinoa 2 Cups Water or Broth 1 Egg 1 Teaspoon Olive Oil Pinch of Cilantro