Beef & red chimichurri quinoa

Instructions

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1. 1 For the chmichurri dressing, combine the parsley, shallot, vinegar, red pepper, chilli, oregano, garlic and olive oil in a small bowl. Season to taste and set aside.
2. 2 In a second bowl, combine the leftover greens, sweetcorn, tomatoes and quinoa, then pack into two airtight containers, layer over the beef and drizzle over the chimichurri to serve. Serve with any leftover avocado sauce. Will keep chilled in an airtight container for up to two days.