Name: Grilled Steak and Quinoa Salad with Avocado and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 ounces Flank Steak; 0.75 cup Cooked Quinoa; 0.5 medium Avocado; 0.5 cup Cherry Tomatoes; 2 teaspoons Extra Virgin Olive Oil; 1 cup Arugula; 1 tablespoon Lemon Juice

Grilled Steak and Quinoa Salad with Avocado and Cherry Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Salad with Avocado and Cherry Tomatoes

Char-grilled flank steak sliced over fluffy quinoa and fresh arugula, tossed with juicy cherry tomatoes and creamy avocado.

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NUTRITION

Protein

38.9g

Fat

33.9g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Flank Steak

0.75 cup Cooked Quinoa

0.5 medium Avocado

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

1 cup Arugula

1 tablespoon Lemon Juice

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PREPARATION

1
Season the flank steak generously with sea salt and cracked black pepper.
2
Grill the steak over medium-high heat for approximately 4-5 minutes per side until it reaches your preferred level of doneness.
3
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing thinly against the grain.
4
In a large mixing bowl, combine the pre-cooked quinoa, fresh arugula, and halved cherry tomatoes.
5
Whisk the extra virgin olive oil and lemon juice together in a small bowl to create a light vinaigrette.
6
Drizzle the dressing over the quinoa mixture and toss gently to ensure everything is evenly coated.
7
Plate the quinoa salad and top with the sliced steak and diced avocado for a satisfying, nutrient-dense lunch.