Grilled Steak and Roasted Vegetable Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Roasted Vegetable Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Bowl with Quinoa

Enjoy a balanced bowl featuring juicy grilled sirloin steak, tender roasted bell peppers, zucchini, and red onions, all served over nutty quinoa. This dish offers a perfect harmony of savory protein, vibrant vegetables, and comforting grains to keep you energized and satisfied.

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NUTRITION

573kcal
Protein
50g
Fat
27.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1/2 cup cooked Quinoa

1 Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the sirloin steak on both sides with salt, pepper, and a pinch of dried oregano.

  • 3

    Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting time based on thickness and personal preference. Once cooked, let it rest for 5 minutes before slicing.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, and a pinch of dried oregano.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly charred.

  • 6

    Prepare the quinoa according to package instructions, or if pre-cooked, warm it up slightly.

  • 7

    Assemble your bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled steak. Serve warm and enjoy your flavorful, balanced lunch.

Grilled Steak and Roasted Vegetable Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Roasted Vegetable Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Roasted Vegetable Bowl with Quinoa

Enjoy a balanced bowl featuring juicy grilled sirloin steak, tender roasted bell peppers, zucchini, and red onions, all served over nutty quinoa. This dish offers a perfect harmony of savory protein, vibrant vegetables, and comforting grains to keep you energized and satisfied.

NUTRITION

573kcal
Protein
50g
Fat
27.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1/2 cup cooked Quinoa

1 Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the sirloin steak on both sides with salt, pepper, and a pinch of dried oregano.

  • 3

    Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting time based on thickness and personal preference. Once cooked, let it rest for 5 minutes before slicing.

  • 4

    Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, and a pinch of dried oregano.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly charred.

  • 6

    Prepare the quinoa according to package instructions, or if pre-cooked, warm it up slightly.

  • 7

    Assemble your bowl by layering the cooked quinoa, roasted vegetables, and sliced grilled steak. Serve warm and enjoy your flavorful, balanced lunch.