Name: Grilled Shrimp and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces grilled shrimp; 1/2 cup cooked quinoa; 1 ounce crumbled feta cheese; 1/4 cup diced red bell pepper; 1/4 cup diced cucumber; 1/4 cup diced red onion; 1 tbsp lemon juice; 1/2 tsp olive oil; Salt and pepper to taste

Grilled Shrimp and Quinoa Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant, light salad featuring tender grilled shrimp paired with fluffy quinoa, crisp diced vegetables, and a tangy lemon-feta finishing touch. This refreshing lunch balances bright citrus and savory notes, making it a perfect, nutritious meal.

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NUTRITION

Protein

45g

Fat

12.4g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces grilled shrimp

1/2 cup cooked quinoa

1 ounce crumbled feta cheese

1/4 cup diced red bell pepper

1/4 cup diced cucumber

1/4 cup diced red onion

1 tbsp lemon juice

1/2 tsp olive oil

Salt and pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat. Pat the shrimp dry and season lightly with salt and pepper.
2
Grill the shrimp for about 2-3 minutes per side until they are pink and opaque. Remove from heat and set aside.
3
In a bowl, combine the cooked quinoa, diced red bell pepper, cucumber, and red onion.
4
In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt and pepper to create a light dressing.
5
Pour the dressing over the quinoa and vegetable mixture and toss gently to combine.
6
Top the salad with the grilled shrimp and sprinkle crumbled feta cheese over the top.
7
Gently toss everything together or serve layered, and enjoy your refreshing, protein-packed lunch.