Sizzling Beef & Quinoa Power Bowl

Ingredients

• 1 pound lean flank steak, sliced thin
• 1 cup (uncooked) quinoa, rinsed
• 2 cups low-sodium beef broth
• 1 tablespoon olive oil
• 1 medium red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook quinoa in beef broth: Combine quinoa and broth in a small pot, bring to a boil, then cover and simmer until liquid is absorbed and quinoa is fluffy (about 15 minutes).
2. While quinoa cooks, heat olive oil in a large skillet over medium-high. Add steak slices, seasoning with smoked paprika, salt, and black pepper. Sear for 2-3 minutes per side or until just cooked. Remove from pan and set aside.
3. In the same pan, sauté bell pepper and snap peas for 2-3 minutes, just until crisp-tender.
4. Divide cooked quinoa into bowls. Top with steak and vegetables.
5. Drizzle with lemon juice and sprinkle with parsley before serving.

Nutrition values are approximate and may vary based on ingredient brands and preparation.

Original inspiration ↗

⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.