Maple Thyme Sirloin Quinoa Box

Seared boneless top sirloin with a light maple-thyme glaze, served with fluffy quinoa, roasted Brussels sprouts, and carrots for a comforting Quebec-inspired meal prep.

Maple Thyme Sirloin Quinoa Box
Prep time
15 min
Cook time
30 min
Yield
1 serving

Ingredients

  • 12 g Balsamic Vinegar
  • 1 g Black Pepper
  • 170 g Boneless Top Sirloin
  • 140 g Brussels sprout
  • 120 g Carrot
  • 3 g Fresh Thyme
  • 6 g Garlic
  • 18 g Maple Syrup
  • 10 g Olive oil
  • 55 g Quinoa
  • 2 g Salt

Instructions

  1. Heat the oven to 220°C. Trim and halve the Brussels sprouts, then cut the carrots into thin sticks.
  2. Toss the Brussels sprouts and carrots with 5 g olive oil, 1 g salt, and the black pepper. Roast on a baking sheet for 22 to 25 minutes, stirring once halfway through.
  3. Rinse the quinoa well. Cook it in a small saucepan with 110 g water and the remaining salt, covered, for about 15 minutes. Remove from the heat and let stand for 5 minutes.
  4. Finely chop the garlic and thyme. Stir them together with the maple syrup and balsamic vinegar in a small bowl.
  5. Pat the sirloin dry. Heat the remaining olive oil in a skillet over medium-high heat.
  6. Sear the sirloin for 3 to 4 minutes per side, or until cooked to your preferred doneness.
  7. Lower the heat and pour the maple mixture into the skillet. Turn the sirloin in the glaze for 1 minute, then transfer it to a plate to rest for 5 minutes.
  8. Slice the sirloin thinly across the grain. Pack it with the quinoa and roasted vegetables, spooning any glaze from the skillet over the beef.