Low-FODMAP Sirloin Tip Roast and Zucchini Tomato Quinoa
- Sirloin Beef
- 1 1/4 tablespoons paprika
- 1/2 tablespoon truffle salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 (3 pound)grass-fed sirloin tip roast
- 1 cup uncooked white quinoa
- 1/2 can crushed tomatoes
- 1/2 medium zucchini
- 1/2 tablespoon olive oil
Directions
- In a small bowl, mix paprika, salt, black pepper, cayenne pepper, oregano, and thyme. Stir in olive oil, and allow the mixture to sit for 10 minutes.
- Preheat oven to 350°F. Line a baking sheet with aluminum foil.
- Place roast on prepared baking sheet, and spread herb and spice mixture on all sides using a spoon.
- Roast 1 hour in preheated oven, or until an instant-read thermometer inserted into thickest part of meat registers 145°F. Let sit 15 minutes before slicing into long thin slices.
- Meanwhile while roast is in oven, prepare quinoa. Place quinoa in a pot with 2 cups of water. Bring to a boil then turn heat to low and cover. Peel and cut up zucchini into small chunks. Add to pot along with tomatoes and olive oil. Cook for 10-15 minutes or until quinoa is tender. Serve with a cabernet sauvignon or a pinot noir and enjoy some dark chocolate (5 squares or 30 grams) for dessert!