Grilled Shrimp and Vegetable Quinoa Bowl

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

Grilled Shrimp and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Vegetable Quinoa Bowl

Savor the bright, fresh flavors of this Grilled Shrimp and Vegetable Quinoa Bowl, featuring tender grilled shrimp paired with fluffy quinoa, roasted mixed vegetables, and a touch of creamy avocado. Finished with a drizzle of olive oil and a squeeze of lemon, this bowl delivers both vibrant taste and balanced nutrition, making it a perfect light yet satisfying lunch.

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NUTRITION

455kcal
Protein
32.8g
Fat
14.1g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces shrimp (grilled)

0.75 cup cooked quinoa

1 cup grilled mixed vegetables

0.25 avocado

1 tsp olive oil

1 tbsp lemon juice

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PREPARATION

  • 1

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

  • 2

    Toss the shrimp with a pinch of salt and pepper.

  • 3

    Grill the shrimp for about 2-3 minutes per side until opaque and lightly charred.

  • 4

    While the shrimp cooks, prepare the quinoa as per package instructions or reheat cooked quinoa.

  • 5

    Toss mixed vegetables (such as bell peppers, zucchini, and red onion) with a dash of olive oil, salt, and pepper, then grill for 5-7 minutes until tender and slightly charred.

  • 6

    To assemble, place the cooked quinoa in a bowl, top with grilled vegetables and shrimp.

  • 7

    Slice the avocado and add on top, then drizzle with olive oil and lemon juice.

  • 8

    Gently toss the bowl if desired, and serve warm.

Grilled Shrimp and Vegetable Quinoa Bowl

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

Grilled Shrimp and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Vegetable Quinoa Bowl

Savor the bright, fresh flavors of this Grilled Shrimp and Vegetable Quinoa Bowl, featuring tender grilled shrimp paired with fluffy quinoa, roasted mixed vegetables, and a touch of creamy avocado. Finished with a drizzle of olive oil and a squeeze of lemon, this bowl delivers both vibrant taste and balanced nutrition, making it a perfect light yet satisfying lunch.

NUTRITION

455kcal
Protein
32.8g
Fat
14.1g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces shrimp (grilled)

0.75 cup cooked quinoa

1 cup grilled mixed vegetables

0.25 avocado

1 tsp olive oil

1 tbsp lemon juice

PREPARATION

  • 1

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

  • 2

    Toss the shrimp with a pinch of salt and pepper.

  • 3

    Grill the shrimp for about 2-3 minutes per side until opaque and lightly charred.

  • 4

    While the shrimp cooks, prepare the quinoa as per package instructions or reheat cooked quinoa.

  • 5

    Toss mixed vegetables (such as bell peppers, zucchini, and red onion) with a dash of olive oil, salt, and pepper, then grill for 5-7 minutes until tender and slightly charred.

  • 6

    To assemble, place the cooked quinoa in a bowl, top with grilled vegetables and shrimp.

  • 7

    Slice the avocado and add on top, then drizzle with olive oil and lemon juice.

  • 8

    Gently toss the bowl if desired, and serve warm.