YOUR SOLIN GENERATED RECIPE
Grilled Steak and Quinoa Bowl with Roasted Broccoli
Savor a hearty bowl featuring a perfectly grilled sirloin steak paired with fluffy quinoa, complemented by roasted broccoli, creamy avocado, and black beans. This dish combines a well-rounded blend of textures and flavors—from the savory char on the steak and the nutty quinoa to the crisp roasted broccoli and velvety avocado—making it both satisfying and nutritionally balanced.
INGREDIENTS
4 ounces Sirloin Steak
1/2 cup Cooked Quinoa
1 cup Roasted Broccoli
1 tablespoon Olive Oil
1/2 Avocado
1/2 cup Black Beans
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.
Season the sirloin steak with salt, pepper, and any additional preferred seasonings. Grill the steak for about 4-5 minutes per side for medium-rare, adjusting the time to your preferred doneness. Remove and let it rest before slicing thinly.
Meanwhile, toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.
Prepare the quinoa if not already cooked by following package directions, ensuring it’s light and fluffy.
To assemble the bowl, start with a base of quinoa, arrange the sliced grilled steak on top, and add the roasted broccoli around the edges.
Top the bowl with black beans and slices of avocado. Drizzle a little more olive oil if desired, and finish with a squeeze of lemon for brightness.
Mix gently before enjoying your nutritious and delicious lunch bowl.