Grilled Shrimp with Garlic Spinach and Quinoa

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

Grilled Shrimp with Garlic Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp with Garlic Spinach and Quinoa

Savor a light yet satisfying dish featuring perfectly grilled shrimp paired with garlicky spinach and tender quinoa. A drizzle of olive oil and a splash of lemon elevate the flavors, while a handful of cherry tomatoes adds a fresh, Italian twist. This plate offers a clean, balanced, and vibrant medley that's as nutritious as it is delicious.

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NUTRITION

505kcal
Protein
50.1g
Fat
17.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

0.75 cup cooked Quinoa

2 cups Baby Spinach

1 tablespoon Olive Oil

0.5 cup Cherry Tomatoes

2 cloves Garlic

1 tablespoon Lemon Juice

1 teaspoon Italian Seasoning

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and Italian seasoning.

  • 3

    Toss the shrimp in half of the olive oil mixture and let marinate for 10 minutes.

  • 4

    Cook the quinoa according to package instructions if not already prepared.

  • 5

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

  • 6

    While the shrimp grills, lightly sauté the baby spinach in a non-stick pan with the remaining olive oil mixture for 1-2 minutes until just wilted.

  • 7

    Toss in the cherry tomatoes during the last 30 seconds of cooking to warm them slightly.

  • 8

    Plate the quinoa as a base, then layer the garlic spinach and tomatoes on top.

  • 9

    Top with grilled shrimp and finish with a light drizzle of any remaining dressing if desired.

Grilled Shrimp with Garlic Spinach and Quinoa

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

Grilled Shrimp with Garlic Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp with Garlic Spinach and Quinoa

Savor a light yet satisfying dish featuring perfectly grilled shrimp paired with garlicky spinach and tender quinoa. A drizzle of olive oil and a splash of lemon elevate the flavors, while a handful of cherry tomatoes adds a fresh, Italian twist. This plate offers a clean, balanced, and vibrant medley that's as nutritious as it is delicious.

NUTRITION

505kcal
Protein
50.1g
Fat
17.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

0.75 cup cooked Quinoa

2 cups Baby Spinach

1 tablespoon Olive Oil

0.5 cup Cherry Tomatoes

2 cloves Garlic

1 tablespoon Lemon Juice

1 teaspoon Italian Seasoning

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice, minced garlic, and Italian seasoning.

  • 3

    Toss the shrimp in half of the olive oil mixture and let marinate for 10 minutes.

  • 4

    Cook the quinoa according to package instructions if not already prepared.

  • 5

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

  • 6

    While the shrimp grills, lightly sauté the baby spinach in a non-stick pan with the remaining olive oil mixture for 1-2 minutes until just wilted.

  • 7

    Toss in the cherry tomatoes during the last 30 seconds of cooking to warm them slightly.

  • 8

    Plate the quinoa as a base, then layer the garlic spinach and tomatoes on top.

  • 9

    Top with grilled shrimp and finish with a light drizzle of any remaining dressing if desired.