Name: Seared TjqJ with Herb-Quinoa Pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz TjqJ; 2/3 cup cooked quinoa; 2 tsp olive oil; 1/4 cup diced red bell pepper; 1/4 cup diced red onion; 1/4 cup diced carrot; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh mint; 1 tbsp lemon juice; Salt and pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Seared TjqJ with Herb-Quinoa Pilaf

Enjoy a beautifully seared TjqJ paired with a vibrant herb-quinoa pilaf. The tender, lightly seasoned TjqJ is complemented by the aromatic blend of fresh parsley and mint mixed into nutty quinoa with a medley of diced bell pepper, red onion, and carrot. Finished with a squeeze of lemon, this plate delivers a balanced, flavorful dinner that aligns with your macro goals.

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NUTRITION

Protein

46.2g

Fat

15.7g

Carbs

37.3g

SERVINGS

1 serving

INGREDIENTS

7 oz TjqJ

2/3 cup cooked quinoa

2 tsp olive oil

1/4 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup diced carrot

1 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

1
Pat the TjqJ dry and season lightly with salt and pepper.
2
Preheat a skillet over medium-high heat and add 1 tsp of olive oil.
3
Sear the TjqJ for about 3-4 minutes per side until golden and cooked through, then remove and let rest.
4
In the same skillet, add the remaining 1 tsp of olive oil. Sauté the diced red bell pepper, red onion, and carrot over medium heat until slightly softened, about 3 minutes.
5
Add the cooked quinoa to the skillet along with the chopped parsley and mint. Stir thoroughly to combine and let the flavors meld for 1-2 minutes.
6
Drizzle in lemon juice, adjust salt and pepper if needed, and remove from heat.
7
Slice the TjqJ if desired and serve atop the herb-quinoa pilaf.