Grilled Portobello Steak with Herb-Quinoa and Roasted Carrots

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

Grilled Portobello Steak with Herb-Quinoa and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Portobello Steak with Herb-Quinoa and Roasted Carrots

Balsamic-glazed portobello mushrooms grilled until tender, served over a bed of herb-infused quinoa and hemp hearts with a side of sweet caramelized carrots.

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NUTRITION

412kcal
Protein
29.8g
Fat
18.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

100g Portobello Mushroom

40g Cooked Quinoa

25g Hemp Hearts

35g Nutritional Yeast

80g Carrots

3g Olive Oil

5g Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Slice the carrots into thin sticks and toss them with half of the olive oil and a pinch of dried thyme.

  • 3

    Roast the carrots on a parchment-lined tray for 20 minutes until tender and slightly browned.

  • 4

    Clean the portobello mushroom and brush it with the balsamic vinegar and the remaining olive oil.

  • 5

    Place the mushroom on the grill pan and cook for 4-5 minutes per side until juicy and charred.

  • 6

    In a small mixing bowl, combine the warm cooked quinoa with the nutritional yeast, hemp hearts, and fresh chopped parsley.

  • 7

    Slice the grilled portobello into thick strips and serve over the herb-quinoa mixture with the roasted carrots on the side.

Grilled Portobello Steak with Herb-Quinoa and Roasted Carrots

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

Grilled Portobello Steak with Herb-Quinoa and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Grilled Portobello Steak with Herb-Quinoa and Roasted Carrots

Balsamic-glazed portobello mushrooms grilled until tender, served over a bed of herb-infused quinoa and hemp hearts with a side of sweet caramelized carrots.

NUTRITION

412kcal
Protein
29.8g
Fat
18.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

100g Portobello Mushroom

40g Cooked Quinoa

25g Hemp Hearts

35g Nutritional Yeast

80g Carrots

3g Olive Oil

5g Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and heat a grill pan over medium-high heat.

  • 2

    Slice the carrots into thin sticks and toss them with half of the olive oil and a pinch of dried thyme.

  • 3

    Roast the carrots on a parchment-lined tray for 20 minutes until tender and slightly browned.

  • 4

    Clean the portobello mushroom and brush it with the balsamic vinegar and the remaining olive oil.

  • 5

    Place the mushroom on the grill pan and cook for 4-5 minutes per side until juicy and charred.

  • 6

    In a small mixing bowl, combine the warm cooked quinoa with the nutritional yeast, hemp hearts, and fresh chopped parsley.

  • 7

    Slice the grilled portobello into thick strips and serve over the herb-quinoa mixture with the roasted carrots on the side.