Combine carrots, onion, honey, McCormick Garlic Powder and Chilli Flakes on a greaseproof paper lined baking tray and cook for 15 minutes or until carrots are tender. Allow to cool.
Rub the steaks with McCormick Coriander Leaves, seasoning to taste with McCormick Sea Salt and Black Pepper. Heat oil in a large frypan and cook steaks 3 minutes each side. Remove and rest for 10 minutes then slice.
In a large bowl toss together the seasoned carrots, sliced steaks, quinoa, spinach & rocket leaves, pine nuts and then serve.