Grilled Steak with Quinoa an#d Roasted Vegetables

Ingredients:

For the Steak 2 ribeye or sirloin steaks (about 8-10 oz each) 2 cloves garlic, minced 2 tbsp olive oil 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary) Salt and pepper to taste

For the Quinoa: 1 cup quinoa 2 cups water or low-sodium chicken broth 1 tbsp olive oil 1 clove garlic, minced Salt and pepper to taste

For the Roasted Vegetables: 1 large red bell pepper, chopped 1 large yellow bell pepper, chopped 1 zucchini, sliced 1 red onion, chopped 2 tbsp olive oil Salt and pepper to taste 1 tsp dried oregano 1 tsp dried thyme

Instructions:

Prepare the Steak: In a small bowl, mix together minced garlic, olive oil, chopped rosemary, salt, and pepper. Rub the mixture all over the steaks and let them marinate for at least 30 minutes at room temperature. Preheat the grill to high heat. Grill the steaks for about 4-5 minutes per side for medium-rare, or longer if desired. Let the steaks rest for 5 minutes before slicing.

Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the quinoa and stir to coat with the oil and garlic. Pour in the water or chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and season with salt and pepper to taste.

Assemble the Meal: Slice the rested steaks against the grain for maximum tenderness. Serve the sliced steak over a bed of quinoa, with the roasted vegetables on the side.

Nutrition Information (approximate per serving):

• Calories: 650-700
• Protein: 45-50g
• Carbohydrates: 40-45g
• Fat: 30-35g

This meal provides a balanced mix of protein, complex carbohydrates, and healthy fats, ideal for muscle growth and recovery. Enjoy!

Beef and Quinoa Stuffed Bell Peppers

Ingredients

For the Stuffed Pepper 4 large bell peppers (any color), tops cut off and seeds removed 1 lb lean ground beef (90% lean or higher) 1 cup quinoa, cooked according to package instructions 1 small onion, finely chopped 2 cloves garlic, minced 1 can (14.5 oz) diced tomatoes, drained 1 cup spinach, chopped 1 tsp dried oregano 1 tsp dried basil 1 tsp paprika Salt and pepper to taste 1 cup shredded mozzarella cheese (optional for topping)

For the Side Salad: 4 cups mixed greens (spinach, arugula, or your favorite mix) 1 cucumber, sliced 1 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1/4 cup feta cheese, crumbled 2 tbsp olive oil 1 tbsp balsamic vinegar Salt and pepper to taste

Instructions:

Prepare the Stuffed Peppers: Preheat the oven to 375°F (190°C). In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes. Stir in the diced tomatoes, cooked quinoa, chopped spinach, oregano, basil, paprika, salt, and pepper. Cook for another 5 minutes until the mixture is well combined and heated through. Spoon the beef and quinoa mixture into the hollowed-out bell peppers, packing them tightly. Place the stuffed peppers in a baking dish. If desired, sprinkle shredded mozzarella cheese on top of each stuffed pepper. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Prepare the Side Salad: In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and feta cheese. Drizzle with olive oil and balsamic vinegar. Toss to combine. Season with salt and pepper to taste.

Assemble the Meal:

1. Serve each stuffed pepper with a generous portion of the side salad.

Nutrition Information (approximate per serving)

• Calories: 550-600
• Protein: 35-40g
• Carbohydrates: 40-45g
• Fat: 25-30g

This meal provides a balanced mix of protein, complex carbohydrates, and healthy fats, making it ideal for muscle growth and recovery. Enjoy!