Grilled Shrimp and Quinoa Bowl with Roasted Peppers

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

Grilled Shrimp and Quinoa Bowl with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Peppers

Enjoy a vibrant bowl combining succulent grilled shrimp with nutty quinoa, sweet roasted red bell peppers, and a refreshing squeeze of lime. This Mexican-inspired dish is perfectly balanced to deliver lean protein with a pop of spice and color for a satisfying lunch.

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NUTRITION

408kcal
Protein
50.5g
Fat
10.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

2/3 cup Cooked Quinoa

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Cilantro

Seasonings (Salt, Pepper, Chili Powder)

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the shrimp with a pinch of salt, pepper, and chili powder.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.

  • 4

    While the shrimp grill, cut the red bell pepper into strips and toss with olive oil, salt, and pepper. Roast in a hot skillet or under the broiler for 5-7 minutes until slightly charred and softened.

  • 5

    Reheat or prepare the cooked quinoa as needed. Fluff with a fork and season lightly with salt and a squeeze of lime juice.

  • 6

    Assemble the bowl by layering quinoa, then topping with grilled shrimp and roasted red peppers.

  • 7

    Finish with an extra drizzle of lime juice, a sprinkle of fresh cilantro, and adjust seasonings to taste before serving.

Grilled Shrimp and Quinoa Bowl with Roasted Peppers

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

Grilled Shrimp and Quinoa Bowl with Roasted Peppers

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Peppers

Enjoy a vibrant bowl combining succulent grilled shrimp with nutty quinoa, sweet roasted red bell peppers, and a refreshing squeeze of lime. This Mexican-inspired dish is perfectly balanced to deliver lean protein with a pop of spice and color for a satisfying lunch.

NUTRITION

408kcal
Protein
50.5g
Fat
10.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

2/3 cup Cooked Quinoa

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Cilantro

Seasonings (Salt, Pepper, Chili Powder)

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the shrimp with a pinch of salt, pepper, and chili powder.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they turn pink and are cooked through.

  • 4

    While the shrimp grill, cut the red bell pepper into strips and toss with olive oil, salt, and pepper. Roast in a hot skillet or under the broiler for 5-7 minutes until slightly charred and softened.

  • 5

    Reheat or prepare the cooked quinoa as needed. Fluff with a fork and season lightly with salt and a squeeze of lime juice.

  • 6

    Assemble the bowl by layering quinoa, then topping with grilled shrimp and roasted red peppers.

  • 7

    Finish with an extra drizzle of lime juice, a sprinkle of fresh cilantro, and adjust seasonings to taste before serving.