Wash, peel and chop all the vegetables. Cut the mushrooms in quarters, the carrots into semi-circular slices and thinly slice the pak choi and green cabbage.
Take an ovenproof dish, and combine the chopped vegetables with the salt, black pepper and olive oil.
Bake in the oven at 180°C for 12 minutes.
Keep the vegetables hot.
Next cook the quinoa (following the instructions) in boiling water to which the vegetable stock cube is added.
Keep the quinoa nice and hot along with the vegetables.
Next using a hot frying pan and the olive oil, sear the beef for 2-3 minutes on each side.
To finish, cook the beef in the oven for 5 minutes at 180°C.
Using the same frying pan, without rinsing it, sweat the onion and then deglaze with the tamari sauce and agave syrup.
Add the chicken stock and spices. Leave to reduce for 10 minutes over a gentle heat.
Taste, and if necessary, adjust the seasoning.
To serve, place the quinoa on a plate with the vegetables and beef and then pour the sauce over the top. Serve piping hot.