Name: Grilled Steak and Quinoa Rice Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Flank Steak; 1/2 cup Cooked Brown Rice; 1/4 cup Cooked Quinoa; 1 cup Chopped Zucchini; 1/2 cup Chopped Red Bell Pepper; 1 tablespoon Extra Virgin Olive Oil; 1 clove Garlic, minced

Grilled Steak and Quinoa Rice Bowl with Roasted Vegetables

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 Rice Bowl with Roasted Vegetables

Lean flank steak grilled to juicy perfection, served over a fluffy quinoa-rice blend with oven-roasted peppers and zucchini for a satisfying, smoky finish.

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NUTRITION

Protein

31g

Fat

28.4g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Flank Steak

1/2 cup Cooked Brown Rice

1/4 cup Cooked Quinoa

1 cup Chopped Zucchini

1/2 cup Chopped Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and lightly grease a baking sheet.
2
Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of salt and pepper.
3
Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until tender and slightly charred.
4
Rub the flank steak with the remaining olive oil and minced garlic.
5
Grill the steak over medium-high heat for 4 to 5 minutes per side for medium-rare doneness.
6
Let the steak rest for 5 minutes before slicing it thinly against the grain.
7
In a serving bowl, combine the cooked brown rice and quinoa to create the grain base.
8
Top the grains with the roasted vegetables and sliced steak, then serve warm.