SERVES 1
INGREDIENTS |
MEAL MAP A |
MEAL MAP B |
MEAL MAP C |
ANGUS STEAK* |
4 OUNCES |
4 OUNCES |
8 OUNCES |
GARLIC POWDER |
¼ TEASPOON |
¼ TEASPOON |
¼ TEASPOON |
SEA SALT AND GROUND PEPPER |
AS NEEDED |
AS NEEDED |
AS NEEDED |
QUINOA |
½ CUP COOKED |
½ CUP COOKED |
½ CUP COOKED |
CUCUMBER |
1 CUP SLICED |
2 CUPS SLICED |
2 CUPS SLICED |
RED BELL PEPPER |
1 CUP COARSELY CHOPPED |
2 CUPS COARSELY CHOPPED |
2 CUPS COARSELY CHOPPED |
FRESH BASIL LEAVES, CHOPPED |
3 |
5 |
5 |
SCALLIONS |
1 TABLESPOON DICED |
2 TABLESPOONS DICED |
2 TABLESPOONS DICED |
BALSAMIC VINEGAR (OPTIONAL) |
AS NEEDED |
AS NEEDED |
AS NEEDED |
1. Heat a grill to medium or heat a grill pan over medium-high heat.
2. Season the steak with the garlic powder, salt, and black pepper. Grill for about 3 minutes on each side for medium-rare (although the time will depend on the thickness of your steak). Remove the steak from the grill and let rest for 5 minutes, then slice thinly.
3. Place the quinoa in a bowl and top with the steak. Add the cucumber, bell pepper, basil, and scallions, drizzle the vegetables with vinegar, if using, and season with salt and black pepper. Serve.
*If you don’t eat any animal products, you may substitute any vegetarian protein from the Metabolism Revolution Food List.