Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

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

Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

Savor a hearty yet vibrant lunch featuring grilled beef steak served atop a bed of fresh mixed greens, quinoa, and perfectly roasted vegetables. The dish is elegantly finished with a zesty lemon-olive oil dressing that ties together the robust flavors and textures for an appealing, balanced meal.

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NUTRITION

520kcal
Protein
36.6g
Fat
26.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Steak

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat for the beef steak.

  • 2

    Season the steak simply with salt and pepper. Grill the beef steak for approximately 4-5 minutes per side or until it reaches your desired doneness. Allow it to rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss chopped bell peppers and zucchini with a light drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    In a bowl, combine the mixed salad greens with the pre-cooked quinoa. Add the roasted vegetables once they are ready.

  • 5

    Prepare the dressing by whisking together lemon juice and the remaining olive oil, adding a pinch of salt and pepper to taste.

  • 6

    Arrange the salad on a plate. Top with the sliced beef steak and finish with a light drizzle of the lemon dressing over the salad.

  • 7

    Serve immediately and enjoy your balanced, protein-rich lunch.

Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

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

Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Quinoa and Roasted Vegetables

Savor a hearty yet vibrant lunch featuring grilled beef steak served atop a bed of fresh mixed greens, quinoa, and perfectly roasted vegetables. The dish is elegantly finished with a zesty lemon-olive oil dressing that ties together the robust flavors and textures for an appealing, balanced meal.

NUTRITION

520kcal
Protein
36.6g
Fat
26.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Steak

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 cup Mixed Salad Greens

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat for the beef steak.

  • 2

    Season the steak simply with salt and pepper. Grill the beef steak for approximately 4-5 minutes per side or until it reaches your desired doneness. Allow it to rest for a few minutes before slicing thinly.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss chopped bell peppers and zucchini with a light drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 4

    In a bowl, combine the mixed salad greens with the pre-cooked quinoa. Add the roasted vegetables once they are ready.

  • 5

    Prepare the dressing by whisking together lemon juice and the remaining olive oil, adding a pinch of salt and pepper to taste.

  • 6

    Arrange the salad on a plate. Top with the sliced beef steak and finish with a light drizzle of the lemon dressing over the salad.

  • 7

    Serve immediately and enjoy your balanced, protein-rich lunch.