Grilled Steak and Quinoa Bowl with Roasted Broccoli

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

Grilled Steak and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Bowl with Roasted Broccoli

Grilled top sirloin and roasted broccoli served over fluffy quinoa, finished with a bright squeeze of lemon and a touch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
41.9g
Fat
14.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cooked Top Sirloin Steak

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    Season the steak with garlic powder, salt, and pepper on both sides.

  • 5

    Grill the steak over medium-high heat for approximately 4 to 5 minutes per side for a medium-rare finish.

  • 6

    Let the steak rest for 5 minutes to keep it juicy before slicing it thinly against the grain.

  • 7

    Assemble your bowl by placing the warm quinoa at the bottom and topping it with the roasted broccoli and sliced steak.

  • 8

    Finish the dish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt for a bright, clean taste.

Grilled Steak and Quinoa Bowl with Roasted Broccoli

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

Grilled Steak and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Bowl with Roasted Broccoli

Grilled top sirloin and roasted broccoli served over fluffy quinoa, finished with a bright squeeze of lemon and a touch of flaky sea salt.

NUTRITION

417kcal
Protein
41.9g
Fat
14.6g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cooked Top Sirloin Steak

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

  • 4

    Season the steak with garlic powder, salt, and pepper on both sides.

  • 5

    Grill the steak over medium-high heat for approximately 4 to 5 minutes per side for a medium-rare finish.

  • 6

    Let the steak rest for 5 minutes to keep it juicy before slicing it thinly against the grain.

  • 7

    Assemble your bowl by placing the warm quinoa at the bottom and topping it with the roasted broccoli and sliced steak.

  • 8

    Finish the dish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt for a bright, clean taste.