Grilled Steak and Quinoa Vegetable Bowl

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

Grilled Steak and Quinoa Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Vegetable Bowl

Enjoy a delicious and well-balanced bowl featuring a tender grilled sirloin steak paired with fluffy quinoa and roasted Brussels sprouts and broccoli. This vibrant medley of flavors and textures delivers a satisfying meal that's both nutritious and appealing.

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NUTRITION

421kcal
Protein
43g
Fat
16.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Sirloin Steak

½ cup Cooked Quinoa

½ cup Brussels Sprouts

½ cup Broccoli

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill and a separate oven to 425°F for the vegetables.

  • 2

    Season the steak generously with salt and pepper. Lightly brush with olive oil to prevent sticking.

  • 3

    Grill the steak on high heat for about 4-5 minutes per side, or until it reaches your desired level of doneness. Allow the steak to rest for 5 minutes before slicing.

  • 4

    Meanwhile, toss the halved Brussels sprouts and broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly crispy.

  • 5

    To assemble the bowl, layer the cooked quinoa at the base, then top with sliced steak and roasted vegetables.

  • 6

    Serve warm and enjoy a well-balanced, nutrient-packed meal.

Grilled Steak and Quinoa Vegetable Bowl

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

Grilled Steak and Quinoa Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Vegetable Bowl

Enjoy a delicious and well-balanced bowl featuring a tender grilled sirloin steak paired with fluffy quinoa and roasted Brussels sprouts and broccoli. This vibrant medley of flavors and textures delivers a satisfying meal that's both nutritious and appealing.

NUTRITION

421kcal
Protein
43g
Fat
16.8g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Sirloin Steak

½ cup Cooked Quinoa

½ cup Brussels Sprouts

½ cup Broccoli

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill and a separate oven to 425°F for the vegetables.

  • 2

    Season the steak generously with salt and pepper. Lightly brush with olive oil to prevent sticking.

  • 3

    Grill the steak on high heat for about 4-5 minutes per side, or until it reaches your desired level of doneness. Allow the steak to rest for 5 minutes before slicing.

  • 4

    Meanwhile, toss the halved Brussels sprouts and broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly crispy.

  • 5

    To assemble the bowl, layer the cooked quinoa at the base, then top with sliced steak and roasted vegetables.

  • 6

    Serve warm and enjoy a well-balanced, nutrient-packed meal.