Grilled Beef and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Quinoa Salad with Roasted Peppers

Grilled flank steak served over a bed of fluffy quinoa and peppery arugula, tossed with smoky charred red peppers and a bright lemon-herb vinaigrette.

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NUTRITION

428kcal
Protein
38.7g
Fat
18.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Flank Steak

0.5 cup Cooked Quinoa

0.5 medium Red Bell Pepper

1 cup Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the flank steak with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

    Slice the red bell pepper into thin strips and roast them in a dry skillet over high heat until they are tender and show charred edges.

  • 4

    Let the steak rest on a cutting board for at least 5 minutes to retain juices, then slice thinly against the grain.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice with a pinch of salt to create a simple vinaigrette.

  • 6

    Place the cooked quinoa, arugula, and roasted peppers in a large mixing bowl and toss thoroughly with the vinaigrette.

  • 7

    Plate the salad mixture and top with the sliced grilled beef to serve.

Grilled Beef and Quinoa Salad with Roasted Peppers

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 Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Quinoa Salad with Roasted Peppers

Grilled flank steak served over a bed of fluffy quinoa and peppery arugula, tossed with smoky charred red peppers and a bright lemon-herb vinaigrette.

NUTRITION

428kcal
Protein
38.7g
Fat
18.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Flank Steak

0.5 cup Cooked Quinoa

0.5 medium Red Bell Pepper

1 cup Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the flank steak with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

    Slice the red bell pepper into thin strips and roast them in a dry skillet over high heat until they are tender and show charred edges.

  • 4

    Let the steak rest on a cutting board for at least 5 minutes to retain juices, then slice thinly against the grain.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice with a pinch of salt to create a simple vinaigrette.

  • 6

    Place the cooked quinoa, arugula, and roasted peppers in a large mixing bowl and toss thoroughly with the vinaigrette.

  • 7

    Plate the salad mixture and top with the sliced grilled beef to serve.