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.
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
Preheat the grill to medium-high heat.
In a small bowl, combine olive oil, lemon juice, salt, and black pepper to create the dressing.
Toss the shrimp in half of the dressing.
Grill the shrimp for about 2 minutes per side until they are pink and cooked through.
While the shrimp are grilling, in a large salad bowl, combine baby spinach, cooked quinoa, and orange segments.
Place the grilled shrimp on top of the salad and drizzle the remaining dressing over the salad.
Toss gently to combine all ingredients.
Serve immediately and enjoy the vibrant flavors.