Grilled Shrimp and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl

Enjoy a vibrant, nutrient-packed power bowl featuring succulent grilled shrimp, fluffy quinoa, and a medley of fresh vegetables, finished with a tangy lemon vinaigrette and a sprinkle of creamy feta. This bowl is delightfully light yet satisfying, perfect for a balanced lunch that fuels your day.

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NUTRITION

410kcal
Protein
43.1g
Fat
14.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup cooked Quinoa

1 cup Baby Spinach

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Cucumber

1 ounce Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse and pat dry the shrimp. Season with a pinch of salt and pepper.

  • 3

    Grill the shrimp for about 2-3 minutes on each side until they are opaque and slightly charred.

  • 4

    While the shrimp is grilling, prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 6

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the vinaigrette.

  • 7

    Add the grilled shrimp on top of the salad, then drizzle with the lemon vinaigrette.

  • 8

    Finish by sprinkling crumbled feta cheese over the bowl and gently toss to combine before serving.

Grilled Shrimp and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl

Enjoy a vibrant, nutrient-packed power bowl featuring succulent grilled shrimp, fluffy quinoa, and a medley of fresh vegetables, finished with a tangy lemon vinaigrette and a sprinkle of creamy feta. This bowl is delightfully light yet satisfying, perfect for a balanced lunch that fuels your day.

NUTRITION

410kcal
Protein
43.1g
Fat
14.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Shrimp

1/2 cup cooked Quinoa

1 cup Baby Spinach

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Cucumber

1 ounce Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse and pat dry the shrimp. Season with a pinch of salt and pepper.

  • 3

    Grill the shrimp for about 2-3 minutes on each side until they are opaque and slightly charred.

  • 4

    While the shrimp is grilling, prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 6

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the vinaigrette.

  • 7

    Add the grilled shrimp on top of the salad, then drizzle with the lemon vinaigrette.

  • 8

    Finish by sprinkling crumbled feta cheese over the bowl and gently toss to combine before serving.