Name: Seared Beef Strips with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.8 ounces Top Sirloin Strips; 0.5 cup Cooked Quinoa; 1 cup Red Bell Pepper, sliced; 0.5 cup Zucchini, sliced; 1 tablespoon Extra Virgin Olive Oil; 2 tablespoons Pomegranate Seeds

Seared Beef Strips with Roasted Vegetables and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Vegetables and Quinoa

Pan-seared sirloin strips served over a bed of fluffy quinoa and oven-roasted peppers, finished with a sprinkle of tart pomegranate seeds.

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NUTRITION

Protein

47.6g

Fat

24.1g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Top Sirloin Strips

0.5 cup Cooked Quinoa

1 cup Red Bell Pepper, sliced

0.5 cup Zucchini, sliced

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Pomegranate Seeds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced bell peppers and zucchini with half of the olive oil, sea salt, and cracked black pepper.
3
Spread the vegetables in a single layer and roast for 20 minutes until tender and slightly charred.
4
While the vegetables roast, cook the quinoa in water or vegetable broth according to the package instructions until fluffy.
5
Season the beef strips with salt, pepper, and a pinch of garlic powder.
6
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
7
Sear the beef strips for 2-3 minutes per side until a golden crust forms and they reach your desired doneness.
8
In a large bowl, fluff the quinoa and fold in the roasted vegetables and fresh pomegranate seeds.
9
Divide the quinoa mixture onto plates and top with the seared beef strips.