Balsamic kangaroo steak with asparagus and quinoa

Preheat a barbecue or chargrill on medium-high. Marinate 200g lean kangaroo fillet in 1 tsp balsamic vinegar and 1 crushed garlic clove. Grill until cooked through. Grilled ¼ bunch asparagus (trimmed), ¼ bunch broccolini (trimmed), ¼ yellow capsicum (chopped) and ¼ red onion (cut into wedges) drizzled with fresh lemon juice. Serve with ½ cup (90g) cooked quinoa.