Name: Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp; 1/2 cup cooked Quinoa; 1 cup Arugula; 1/2 cup Cherry Tomatoes; 1/4 cup Cucumber; 1/2 tsp Extra-Virgin Olive Oil; 1 tbsp Lemon Juice; Salt & Pepper to taste

Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette

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 Lemon Vinaigrette

Savor this refreshing lunch featuring succulent grilled shrimp atop a vibrant quinoa salad, complemented by crisp arugula, juicy cherry tomatoes, and cool cucumber, all dressed in a zesty lemon vinaigrette. This plate is perfectly balanced in flavors and textures to invigorate your midday meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.5g

Fat

6.5g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked Quinoa

1 cup Arugula

1/2 cup Cherry Tomatoes

1/4 cup Cucumber

1/2 tsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
In a bowl, toss the shrimp with a pinch of salt and pepper.
3
Grill the shrimp for about 2-3 minutes per side until they are pink and slightly charred.
4
In a large bowl, combine the cooked quinoa, arugula, halved cherry tomatoes, and sliced cucumber.
5
Prepare the lemon vinaigrette by whisking together lemon juice, olive oil, a pinch of salt, and pepper.
6
Drizzle the vinaigrette over the salad and toss gently to combine.
7
Top the salad with the grilled shrimp and serve immediately.