Name: Beef Stew with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Lean Beef Top Round, cubed; 0.5 cup Cooked Quinoa; 0.5 cup Diced Carrots; 0.5 cup Diced Zucchini; 0.25 cup Diced Onion; 1 tsp Extra Virgin Olive Oil; 0.5 cup Low-Sodium Beef Broth

Beef Stew with Roasted Vegetables and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Beef Stew with Roasted Vegetables and Quinoa

Lean beef simmered with aromatic herbs and served over a bed of fluffy quinoa and oven-charred root vegetables for a comforting, savory finish.

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NUTRITION

Protein

43.6g

Fat

12.4g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Beef Top Round, cubed

0.5 cup Cooked Quinoa

0.5 cup Diced Carrots

0.5 cup Diced Zucchini

0.25 cup Diced Onion

1 tsp Extra Virgin Olive Oil

0.5 cup Low-Sodium Beef Broth

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced carrots, zucchini, and onions with olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer and roast for 20 minutes until they are tender and caramelized.
4
While the vegetables roast, heat a non-stick pot over medium-high heat and sear the beef cubes until browned on all sides.
5
Add the beef broth to the pot, reduce the heat to low, and cover to simmer for 15 minutes until the beef is tender.
6
Warm the pre-cooked quinoa and place it in a serving bowl.
7
Spoon the beef and its savory broth over the quinoa and top with the oven-roasted vegetables.