Lentil, Beet & Steak Bowl – Lentils.org

Ingredients

• 5 cups (1.25 L) tri-color quinoa, cooked and cooled
• 5 cups (1.25 L) whole red lentils, cooked and cooled
• 5 cups (1.25 L) baby kale
• 5 cups (1.25 L) baby spinach
• 2 cups (500 mL) radishes, thinly sliced
• 2 cups (500 mL) blackberries, halved
• 1 ½ cups (375 mL) crumbled Goat’s cheese
• 4 cups (1 L) baby golden beets, boiled, peeled and quartered
• 20 oz (567 g) flank steak, grilled and thinly sliced
• 10 oz (295 mL) lemon dill aioli, prepared