BEEF RIB EYE WITH SPICY QUINOA AND BEAN SALAD

Place beef rib eye cutlets on a plate and brush with oil. Season with pepper. BBQ beef rib eye cutlet for 3-4 minutes on each side until medium rare or until cooked to your liking.

Place quinoa in a fine sieve and rinse under cold water, then tip into a medium saucepan, add 1 1/3 cups water and bring to the boil, simmer and cover until grains have opened up, 15 minutes. Rest for 10 minutes, and fluff grains with a fork.

Place adobo in chipotle sauce, banana, cocoa, garam masala and lime juice in a small food processor or blender and process until smooth. Season to taste.

Combine the quinoa with the beans, tomatoes and rocket. Drizzle with a little lime juice and olive oil. Serve beef with the quinoa salad and extra mole sauce spooned over.