Grilled Shrimp Quinoa Bowl with Roasted Vegetables

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

Grilled Shrimp Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Quinoa Bowl with Roasted Vegetables

Savor the vibrant flavors of perfectly grilled shrimp nestled on a bed of fluffy quinoa and a medley of roasted vegetables. Finished with a drizzle of olive oil and a splash of lemon, this bowl offers a delightful combination of tender seafood, nutty grains, and caramelized veggies.

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NUTRITION

485kcal
Protein
62.6g
Fat
8.1g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

8 oz grilled shrimp (227g)

0.75 cup cooked quinoa (138g)

1 cup mixed roasted vegetables (150g)

1 tsp olive oil (5g)

1 tbsp lemon juice (15g)

Seasonings: salt, pepper, garlic powder, dried oregano

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PREPARATION

  • 1

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

  • 2

    Pat the shrimp dry and season lightly with salt, pepper, garlic powder, and dried oregano.

  • 3

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

  • 4

    Meanwhile, prepare the roasted vegetables by tossing chopped bell pepper and zucchini with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until tender and charred at the edges.

  • 5

    Fluff the cooked quinoa and mix with a splash of lemon juice.

  • 6

    Assemble the bowl by layering quinoa at the base, topping it with roasted vegetables and grilled shrimp, and finishing with an extra drizzle of olive oil and a squeeze of fresh lemon juice if desired.

Grilled Shrimp Quinoa Bowl with Roasted Vegetables

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

Grilled Shrimp Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Quinoa Bowl with Roasted Vegetables

Savor the vibrant flavors of perfectly grilled shrimp nestled on a bed of fluffy quinoa and a medley of roasted vegetables. Finished with a drizzle of olive oil and a splash of lemon, this bowl offers a delightful combination of tender seafood, nutty grains, and caramelized veggies.

NUTRITION

485kcal
Protein
62.6g
Fat
8.1g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

8 oz grilled shrimp (227g)

0.75 cup cooked quinoa (138g)

1 cup mixed roasted vegetables (150g)

1 tsp olive oil (5g)

1 tbsp lemon juice (15g)

Seasonings: salt, pepper, garlic powder, dried oregano

PREPARATION

  • 1

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

  • 2

    Pat the shrimp dry and season lightly with salt, pepper, garlic powder, and dried oregano.

  • 3

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

  • 4

    Meanwhile, prepare the roasted vegetables by tossing chopped bell pepper and zucchini with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until tender and charred at the edges.

  • 5

    Fluff the cooked quinoa and mix with a splash of lemon juice.

  • 6

    Assemble the bowl by layering quinoa at the base, topping it with roasted vegetables and grilled shrimp, and finishing with an extra drizzle of olive oil and a squeeze of fresh lemon juice if desired.