Grilled Beef Steak Salad with Crunchy Veggies and Quinoa

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

Grilled Beef Steak Salad with Crunchy Veggies and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Crunchy Veggies and Quinoa

Enjoy a vibrant salad featuring a perfectly grilled beef sirloin steak, tender yet crunchy veggies, and protein-packed quinoa. This colorful lunch offers a savory balance of juicy beef, crisp red bell peppers, refreshing cucumber, and fresh spinach all lightly dressed with a drizzle of extra virgin olive oil.

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NUTRITION

501kcal
Protein
61.7g
Fat
26.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

8 oz Beef Sirloin Steak

1/2 cup cooked Quinoa

1 cup Spinach

1/2 medium Red Bell Pepper, chopped

1/2 cup Cucumber, sliced

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the beef sirloin steak with salt and pepper (or your preferred steak seasoning) and grill for about 4-5 minutes per side for a medium-rare finish, or adjust the time per your desired doneness.

  • 3

    Once cooked, let the steak rest for 5 minutes before thinly slicing it against the grain.

  • 4

    In a large bowl, combine the cooked quinoa, fresh spinach, chopped red bell pepper, and sliced cucumber.

  • 5

    Place the grilled steak slices on top of the salad and drizzle with extra virgin olive oil (a squeeze of lemon juice can be added for extra brightness if desired).

  • 6

    Toss everything lightly, serve immediately, and enjoy your balanced, protein-packed lunch.

Grilled Beef Steak Salad with Crunchy Veggies and Quinoa

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

Grilled Beef Steak Salad with Crunchy Veggies and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Crunchy Veggies and Quinoa

Enjoy a vibrant salad featuring a perfectly grilled beef sirloin steak, tender yet crunchy veggies, and protein-packed quinoa. This colorful lunch offers a savory balance of juicy beef, crisp red bell peppers, refreshing cucumber, and fresh spinach all lightly dressed with a drizzle of extra virgin olive oil.

NUTRITION

501kcal
Protein
61.7g
Fat
26.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

8 oz Beef Sirloin Steak

1/2 cup cooked Quinoa

1 cup Spinach

1/2 medium Red Bell Pepper, chopped

1/2 cup Cucumber, sliced

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the beef sirloin steak with salt and pepper (or your preferred steak seasoning) and grill for about 4-5 minutes per side for a medium-rare finish, or adjust the time per your desired doneness.

  • 3

    Once cooked, let the steak rest for 5 minutes before thinly slicing it against the grain.

  • 4

    In a large bowl, combine the cooked quinoa, fresh spinach, chopped red bell pepper, and sliced cucumber.

  • 5

    Place the grilled steak slices on top of the salad and drizzle with extra virgin olive oil (a squeeze of lemon juice can be added for extra brightness if desired).

  • 6

    Toss everything lightly, serve immediately, and enjoy your balanced, protein-packed lunch.