Seared Shrimp and Quinoa Bowl with Roasted Broccoli

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

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

Savor a delightful bowl featuring perfectly seared shrimp paired with nutty quinoa and lightly roasted broccoli. Finished with a zesty lemon garlic drizzle, this dish offers a balanced combination of fresh seafood, whole grains, and vibrant greens—ideal for a nutritious and satisfying lunch.

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NUTRITION

434kcal
Protein
42.3g
Fat
13.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked)

1/2 cup cooked Quinoa

1 cup Broccoli

2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until slightly crispy and tender.

  • 3

    Meanwhile, rinse and pat dry the shrimp. Mince the garlic.

  • 4

    In a skillet, heat 1 tsp olive oil over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and sear for about 2 minutes per side until they turn pink and opaque.

  • 6

    In a bowl, combine the cooked quinoa with a squeeze of lemon juice, salt, and pepper to taste.

  • 7

    Assemble the bowl by placing the quinoa as the base, topping with the seared shrimp and roasted broccoli.

  • 8

    Finish with an extra drizzle of olive oil and an additional squeeze of lemon if desired before serving.

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

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

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

Savor a delightful bowl featuring perfectly seared shrimp paired with nutty quinoa and lightly roasted broccoli. Finished with a zesty lemon garlic drizzle, this dish offers a balanced combination of fresh seafood, whole grains, and vibrant greens—ideal for a nutritious and satisfying lunch.

NUTRITION

434kcal
Protein
42.3g
Fat
13.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (cooked)

1/2 cup cooked Quinoa

1 cup Broccoli

2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until slightly crispy and tender.

  • 3

    Meanwhile, rinse and pat dry the shrimp. Mince the garlic.

  • 4

    In a skillet, heat 1 tsp olive oil over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and sear for about 2 minutes per side until they turn pink and opaque.

  • 6

    In a bowl, combine the cooked quinoa with a squeeze of lemon juice, salt, and pepper to taste.

  • 7

    Assemble the bowl by placing the quinoa as the base, topping with the seared shrimp and roasted broccoli.

  • 8

    Finish with an extra drizzle of olive oil and an additional squeeze of lemon if desired before serving.