Name: Lean Beef and Quinoa Pizza with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Sourdough Bread; 4.4 ounces 95% Lean Ground Beef; 1/4 cup Cooked Quinoa; 1 ounce Part-Skim Mozzarella; 2 tablespoons Nonfat Greek Yogurt; 2 tablespoons Marinara Sauce; 1/2 cup diced Zucchini; 1/4 cup diced Red Bell Pepper

Lean Beef and Quinoa Pizza with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lean Beef and Quinoa Pizza with Roasted Vegetables

Oven-toasted sourdough topped with herb-seasoned lean beef, fluffy quinoa, and roasted vegetables, finished with a layer of melty mozzarella.

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NUTRITION

Protein

44.6g

Fat

13.4g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Sourdough Bread

4.4 ounces 95% Lean Ground Beef

1/4 cup Cooked Quinoa

1 ounce Part-Skim Mozzarella

2 tablespoons Nonfat Greek Yogurt

2 tablespoons Marinara Sauce

1/2 cup diced Zucchini

1/4 cup diced Red Bell Pepper

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell pepper with a pinch of sea salt and roast on the baking sheet for 10 minutes until tender.
3
In a skillet over medium-high heat, brown the lean ground beef with Italian seasoning until fully cooked, then stir in the cooked quinoa to combine.
4
In a small bowl, whisk together the Greek yogurt and marinara sauce to create a creamy, protein-packed pizza sauce.
5
Place the sourdough slice on the baking sheet and spread the yogurt-marinara mixture evenly across the surface.
6
Top the bread with the beef and quinoa mixture, followed by the roasted vegetables and shredded mozzarella.
7
Bake for 6-8 minutes until the sourdough is toasted and the cheese is bubbly and golden.