Beef rib eye with spicy quinoa and bean salad - Salamanca Fresh

Ingredients

• 4 x 350g beef rib eye cutlets
• 1 tablespoon olive oil, plus extra to serve
• 2 tablespoons adobo in chipotle sauce
• 1 ripe banana, chopped
• 1 teaspoon cocoa
• ¼ teaspoon garam masala
• 1 tablespoon lime juice, plus extra to serve
• ⅔ cup quinoa
• 1 x 400g can kidney beans
• 250g grape tomatoes, halved
• 50g rocket leaves
• parsley leaves, to serve