Grilled Steak and Quinoa Bowl with Roasted Broccoli and Cherry Tomatoes

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

Grilled Steak and Quinoa Bowl with Roasted Broccoli and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Bowl with Roasted Broccoli and Cherry Tomatoes

Grilled flank steak served over fluffy quinoa with roasted broccoli and juicy blistered cherry tomatoes.

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NUTRITION

447kcal
Protein
39.4g
Fat
19.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked Flank Steak

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

0.5 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and cherry tomatoes with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the vegetables for 15 to 20 minutes until the broccoli is tender and the tomatoes are blistered.

  • 4

    Season the flank steak with salt and black pepper, then grill over medium-high heat for 4 to 5 minutes per side for medium-rare.

  • 5

    Transfer the steak to a cutting board and allow it to rest for 5 minutes to lock in the juices before slicing thinly against the grain.

  • 6

    Layer the cooked quinoa in a bowl and top with the roasted broccoli, blistered tomatoes, and sliced steak.

  • 7

    Drizzle with the remaining half teaspoon of olive oil and a fresh squeeze of lemon juice before serving.

Grilled Steak and Quinoa Bowl with Roasted Broccoli and Cherry Tomatoes

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

Grilled Steak and Quinoa Bowl with Roasted Broccoli and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Bowl with Roasted Broccoli and Cherry Tomatoes

Grilled flank steak served over fluffy quinoa with roasted broccoli and juicy blistered cherry tomatoes.

NUTRITION

447kcal
Protein
39.4g
Fat
19.7g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked Flank Steak

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

0.5 cup Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and cherry tomatoes with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the vegetables for 15 to 20 minutes until the broccoli is tender and the tomatoes are blistered.

  • 4

    Season the flank steak with salt and black pepper, then grill over medium-high heat for 4 to 5 minutes per side for medium-rare.

  • 5

    Transfer the steak to a cutting board and allow it to rest for 5 minutes to lock in the juices before slicing thinly against the grain.

  • 6

    Layer the cooked quinoa in a bowl and top with the roasted broccoli, blistered tomatoes, and sliced steak.

  • 7

    Drizzle with the remaining half teaspoon of olive oil and a fresh squeeze of lemon juice before serving.