Name: Grilled Steak and Roasted Veggie Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Flank Steak; 0.5 cup Cooked Quinoa; 1 cup sliced Zucchini; 0.5 cup chopped Red Bell Pepper; 0.25 cup sliced Red Onion; 1.5 tablespoons Extra Virgin Olive Oil; 0.25 medium Avocado; 1 tablespoon Lemon Juice; 1 clove Garlic, minced; 1 tablespoon chopped Fresh Parsley

Grilled Steak and Roasted Veggie Quinoa Bowl

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 Roasted Veggie Quinoa Bowl

Grilled flank steak and roasted vegetables served over fluffy quinoa, finished with a drizzle of zesty lemon and caramelized garlic.

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NUTRITION

Protein

38.1g

Fat

43.5g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Flank Steak

0.5 cup Cooked Quinoa

1 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup sliced Red Onion

1.5 tablespoons Extra Virgin Olive Oil

0.25 medium Avocado

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.
2
Toss sliced zucchini, bell peppers, and red onion with half the olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables for 15-20 minutes until tender and slightly browned.
4
Season the flank steak with salt, pepper, and minced garlic, then grill for 4-5 minutes per side for medium-rare.
5
Let the steak rest for 5 minutes before slicing thinly against the grain.
6
Place cooked quinoa in a bowl and top with the roasted vegetables and sliced steak.
7
Whisk the remaining olive oil with lemon juice and parsley, then drizzle over the bowl and top with fresh avocado.