Ribeye Quinoa Bowl
This high-protein, low-sugar Ribeye Quinoa Bowl is a perfect example of a healthy yet indulgent meal. Combining succulent ribeye steak with a colorful mix of tomatoes, tricolor quinoa, and sliced black olives, finished with a touch of pesto and lemon juice for zest, it's a dish that turns everyda...
Ingredients
- 0.04 cup Lemon juice, raw
- 0.25 cup Tricolor Quinoa
- 0.50 tbsp Pesto
- 100 g (4 oz ), Ribeye Steak
- 30 g Tomatoes
- 5 g Sliced Black Olives
Instructions
- Rinse the tricolor quinoa under cold water until the water runs clear.
- Cook the tricolor quinoa according to package instructions until fluffy, about 15 minutes, then set aside.
- Season the ribeye steak with salt and pepper to taste.
- Preheat a pan over medium-high heat and cook the ribeye steak to your desired level of doneness, about 4-6 minutes per side for medium-rare.
- Let the steak rest for a few minutes, then slice thinly.
- Dice the tomatoes.
- In a large bowl, mix the cooked quinoa, sliced ribeye steak, diced tomatoes, sliced black olives, pesto, and raw lemon juice until well combined.
Nutrition Information
- Calories: 463
- Carbohydratecontent: 33
- Fibercontent: 3
- Sugarcontent: 4
- Sodiumcontent: 142
- Proteincontent: 26
- Fatcontent: 25
- Saturatedfatcontent: 8
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0