Teriyaki Steak & Red Quinoa Bowl With Onion Vinaigrette

Ingredients

• 6 cups baby arugula
• 2 cups cooked red quinoa
• 1 cup Charred Red Onion Vinaigrette (recipe below)
• 4 portions Teriyaki Skirt Steak, grilled and sliced (recipe below)
• ½ cup Pickled Red Onions (recipe below)
• 4 Tbsp sesame seeds, black and white
• 4 lime wedges

Teriyaki Skirt Steak:

• 2 lbs skirt steak cleaned, cut in portions
• 2 cups teriyaki glaze
• 4 Tbsp black sesame seeds
• 4 Tbsp white sesame seeds

Charred Red Onion Vinaigrette:

• 4 cups Gills Red Onions, diced
• 1 cup olive oil, divided
• 2 Tbsp Dijon mustard
• ¼ cup soy sauce
• ¼ cup balsamic vinegar
• Salt and pepper, to taste
• Sugar, to taste.
• Salt, to taste
• Cracked black pepper, to taste

Pickled Red Onions:

• 4 cups Gills Red Onions, diced
• 2 Tbsp salt
• ¼ cup sugar
• 2 cups red wine vinegar
• ¼ cup red beet juice