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Prep Time 20 minutes Cook Time 50 minutes Total Time 1 hour 10 minutes Ingredients: For the Steak 2 lb Ribeye steak, trimmed 2 tbsp Extra Virgin Olive Oil 2 tbsp Apple Cider Vinegar 2 tsp dijon mustard 2 cloves garlic, minced or crushed 1 tbsp chopped fresh thyme pinch of salt and pepper For the Strawberry Vinaigrette 1/2 cup diced strawberries 2 tbsp Extra Virgin Olive Oil 2 tbsp Apple Cider Vinegar 1 tsp dijon mustard 1 clove garlic, minced or crushed 2 tsp chopped fresh thyme juice from 1 lemon pinch of salt and pepper For the Salad 1.5 cups halved strawberries 1 cup Quinoa, cooked according to package directions (or ~2 cups leftover cooked quinoa) 5 oz Baby Spinach & Arugula Mix 2 oz Goat Cheese, crumbled 1/2 cup thinly sliced red onion Cooking Spray Instructions: Trim the ribeye steak of excess fat around the edges and place in a shallow dish or plastic bag
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