Grilled Shrimp and Quinoa Spinach Salad

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

Grilled Shrimp and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Spinach Salad

Enjoy a vibrant and refreshing lunch salad featuring succulent grilled shrimp mingling with fluffy quinoa, crisp baby spinach, and bright orange segments. This salad is tossed in a light citrus olive oil dressing, offering a delightful medley of flavors and textures that are both nutritious and satisfying.

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NUTRITION

400kcal
Protein
47.4g
Fat
9.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp (cooked, dry heat)

1/2 cup cooked Quinoa

2 cups Baby Spinach

1/2 medium Orange, segmented

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, salt, and black pepper to create the dressing.

  • 3

    Toss the shrimp in half of the dressing.

  • 4

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

  • 5

    While the shrimp are grilling, in a large salad bowl, combine baby spinach, cooked quinoa, and orange segments.

  • 6

    Place the grilled shrimp on top of the salad and drizzle the remaining dressing over the salad.

  • 7

    Toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy the vibrant flavors.

Grilled Shrimp and Quinoa Spinach Salad

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

Grilled Shrimp and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Spinach Salad

Enjoy a vibrant and refreshing lunch salad featuring succulent grilled shrimp mingling with fluffy quinoa, crisp baby spinach, and bright orange segments. This salad is tossed in a light citrus olive oil dressing, offering a delightful medley of flavors and textures that are both nutritious and satisfying.

NUTRITION

400kcal
Protein
47.4g
Fat
9.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Shrimp (cooked, dry heat)

1/2 cup cooked Quinoa

2 cups Baby Spinach

1/2 medium Orange, segmented

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, salt, and black pepper to create the dressing.

  • 3

    Toss the shrimp in half of the dressing.

  • 4

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

  • 5

    While the shrimp are grilling, in a large salad bowl, combine baby spinach, cooked quinoa, and orange segments.

  • 6

    Place the grilled shrimp on top of the salad and drizzle the remaining dressing over the salad.

  • 7

    Toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy the vibrant flavors.