Beef and Roasted Vegetable Quinoa Bowl
A hearty Mediterranean bowl of seared lean beef over fluffy quinoa with roasted zucchini and bell peppers, drizzled with olive oil. A single portion delivers more than a full day's vitamin B12, plus plenty of protein and zinc to keep you satisfied.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 130glean beef sirloin or strips (raw, ~120g cooked)
- 50gquinoa, dry (rinsed)
- 1smallzucchini (~120g), sliced into half-moons
- 1mediumred bell pepper (~120g), cut into strips
- 1.5tbspextra virgin olive oil (~22g), divided
- 1clovegarlic, minced
- 0.5tspdried oregano
- 0.5lemon (for juice)
- 1pinchsalt and black pepper, to taste
- 1tbspfresh parsley, chopped (optional)
Instructions
- 01
Preheat the oven to 220°C (425°F). Rinse the quinoa, then add it to a small pot with 120 ml water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer 12-15 minutes until the water is absorbed. Fluff with a fork and set aside.
- 02
While the quinoa cooks, toss the zucchini and bell pepper strips on a baking tray with 1 tablespoon of the olive oil, the oregano, and a pinch of salt and pepper. Spread in a single layer and roast for 15-18 minutes, until tender and lightly charred at the edges.
- 03
Pat the beef dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a skillet over medium-high heat. Sear the beef 2-3 minutes per side (for strips, 3-4 minutes total), adding the minced garlic for the final 30 seconds. Remove and let rest 2 minutes.
- 04
Spoon the quinoa into a shallow bowl. Top with the roasted vegetables and sliced beef. Squeeze over the lemon juice, scatter with parsley, and finish with a light drizzle of any pan juices. Serve warm.
Nutrition (per serving)
- Calories
- 620kcal
- Protein
- 40g
- Carbs
- 46g
- Fat
- 32g
- Fiber
- 8g
- Selenium
- 34mcg
- Zinc
- 8mg
- Iron
- 6mg
- B12
- 3mcg
- Iodine
- 7mcg
- Sodium
- 400mg
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