To prepare the ingredients, rinse the quinoa and wash the baby spinach. Grate the zucchini and remove any excess moisture. Peel and crush the garlic. Slice the long red chilli and juice the lime.

Place the quinoa and the water in a medium saucepan over a medium-high heat and bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until tender. Drain really well.

Meanwhile, rub the premium beef rump steak with half of the olive oil and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Cook the steak for 2-3 minutes on each side for medium rare, or until cooked to your liking. Transfer the steak to a plate and cover with foil to keep warm. Rest for 5 minutes and then cut into 1 cm thick slices.

While the steak is resting, wipe the frying pan clean with a paper towel. Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the baby spinach and zucchini and cook, stirring, for 2 minutes or until the veggies are soft. Add the garlic and long red chilli and cook, stirring, for 1 minute or until fragrant. Add the quinoa, sesame oil and lime juice and cooking, stirring, until everything is well combined. Season to taste with salt and pepper.

Divide the green quinoa and sliced steak between plates.