Grilled Beef and Quinoa Salad with Roasted Broccoli

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

Grilled Beef and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Quinoa Salad with Roasted Broccoli

A hearty yet light lunch featuring tender grilled flank steak served over a bed of nutty quinoa and vibrant roasted broccoli. The flavors come together in a wholesome medley that is both satisfying and nutrient-rich, perfect for fueling your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

436kcal
Protein
42.7g
Fat
16.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 tsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the flank steak with a pinch of salt and black pepper on both sides.

  • 3

    Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Allow it to rest for a few minutes before slicing thinly against the grain.

  • 4

    While the steak is grilling, preheat your oven to 425°F. Toss the broccoli florets with 1/2 teaspoon olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 5

    Roast the broccoli in the oven for about 12-15 minutes, until the edges become slightly crisp and tender.

  • 6

    Prepare the cooked quinoa if not done already, ensuring it's fluffed and warm.

  • 7

    Assemble the salad by placing the quinoa on a bowl or plate, topping it with roasted broccoli and sliced grilled steak.

  • 8

    Drizzle any remaining juices from the steak over the salad for extra flavor, and serve immediately.

Grilled Beef and Quinoa Salad with Roasted Broccoli

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

Grilled Beef and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Quinoa Salad with Roasted Broccoli

A hearty yet light lunch featuring tender grilled flank steak served over a bed of nutty quinoa and vibrant roasted broccoli. The flavors come together in a wholesome medley that is both satisfying and nutrient-rich, perfect for fueling your day.

NUTRITION

436kcal
Protein
42.7g
Fat
16.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 tsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the flank steak with a pinch of salt and black pepper on both sides.

  • 3

    Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Allow it to rest for a few minutes before slicing thinly against the grain.

  • 4

    While the steak is grilling, preheat your oven to 425°F. Toss the broccoli florets with 1/2 teaspoon olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 5

    Roast the broccoli in the oven for about 12-15 minutes, until the edges become slightly crisp and tender.

  • 6

    Prepare the cooked quinoa if not done already, ensuring it's fluffed and warm.

  • 7

    Assemble the salad by placing the quinoa on a bowl or plate, topping it with roasted broccoli and sliced grilled steak.

  • 8

    Drizzle any remaining juices from the steak over the salad for extra flavor, and serve immediately.