Grilled Shrimp Quinoa Bowl with Sauteed Veggies

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

Grilled Shrimp Quinoa Bowl with Sauteed Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Quinoa Bowl with Sauteed Veggies

A vibrant, satisfying bowl featuring perfectly grilled shrimp atop a bed of fluffy quinoa and a colorful medley of sautéed veggies, all finished with a light olive oil drizzle and a squeeze of fresh lemon. This dish offers a delicate balance of lean protein and wholesome grains, ideal for a nutritious midday meal.

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NUTRITION

415kcal
Protein
47.1g
Fat
12.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 cup cooked Quinoa

1 cup Mixed Veggies (Bell Peppers & Zucchini)

2 teaspoons Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Pat the shrimp dry and season lightly with salt and pepper. Grill for 2-3 minutes per side until pink and cooked through.

  • 3

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced bell peppers and zucchini, and sauté for about 5-7 minutes until tender but still vibrant.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base, then topping with grilled shrimp and sautéed veggies.

  • 6

    Finish with a squeeze of fresh lemon over the top for added brightness, and serve immediately.

Grilled Shrimp Quinoa Bowl with Sauteed Veggies

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

Grilled Shrimp Quinoa Bowl with Sauteed Veggies

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Quinoa Bowl with Sauteed Veggies

A vibrant, satisfying bowl featuring perfectly grilled shrimp atop a bed of fluffy quinoa and a colorful medley of sautéed veggies, all finished with a light olive oil drizzle and a squeeze of fresh lemon. This dish offers a delicate balance of lean protein and wholesome grains, ideal for a nutritious midday meal.

NUTRITION

415kcal
Protein
47.1g
Fat
12.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/2 cup cooked Quinoa

1 cup Mixed Veggies (Bell Peppers & Zucchini)

2 teaspoons Olive Oil

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Pat the shrimp dry and season lightly with salt and pepper. Grill for 2-3 minutes per side until pink and cooked through.

  • 3

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 4

    In a skillet, heat 2 teaspoons of olive oil over medium heat. Add the sliced bell peppers and zucchini, and sauté for about 5-7 minutes until tender but still vibrant.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base, then topping with grilled shrimp and sautéed veggies.

  • 6

    Finish with a squeeze of fresh lemon over the top for added brightness, and serve immediately.