Lentil, Beet & Steak Bowl

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