Name: Grilled Steak and Quinoa Salad with Roasted Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Top Sirloin Steak; 1/2 cup Cooked Quinoa; 1/2 cup Roasted Red Peppers; 2 cups Arugula; 1 tsp Olive Oil; 1 tbsp Balsamic Vinegar; 1 tbsp Lemon Juice

Grilled Steak and Quinoa Salad with Roasted Red Peppers

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 Salad with Roasted Red Peppers

Grilled lean sirloin sliced over fluffy quinoa and peppery arugula, tossed with smoky roasted red peppers and a bright lemon-herb vinaigrette.

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NUTRITION

Protein

42g

Fat

16.2g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

1/2 cup Cooked Quinoa

1/2 cup Roasted Red Peppers

2 cups Arugula

1 tsp Olive Oil

1 tbsp Balsamic Vinegar

1 tbsp Lemon Juice

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PREPARATION

1
Season the steak with salt, pepper, and a pinch of garlic powder.
2
Grill the steak over medium-high heat for about 4-5 minutes per side until it reaches your desired level of doneness.
3
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.
4
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, and lemon juice to create the dressing.
5
Add the cooked quinoa, fresh arugula, and sliced roasted red peppers to the bowl and toss well to coat with the vinaigrette.
6
Divide the quinoa salad onto plates and top with the warm sliced grilled steak.