BEEF RIB EYE WITH SPICY QUINOA AND BEAN SALAD

4 x 350g beef rib eye cutlets
1 tablespoon olive oil, plus extra to serve
Mole sauce
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
Quinoa salad
⅔ cup quinoa
1 x 400g can kidney beans
250g grape tomatoes, halved
50g rocket leaves
Parsley leaves, to serve

Place beef rib eye cutlets on a plate and brush with oil. Season with pepper. BBQ beef rib eye cutlet for 3-4 minutes 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, 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.