Grilled Shrimp and Quinoa Bowl with Tzatziki and Fresh Vegetables

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

Grilled Shrimp and Quinoa Bowl with Tzatziki and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Tzatziki and Fresh Vegetables

Enjoy a vibrant medley of succulent grilled shrimp paired with fluffy quinoa, crisp cucumbers, juicy cherry tomatoes, red onion, and briny kalamata olives, all topped with a refreshing dollop of creamy tzatziki and a drizzle of olive oil. This Mediterranean-inspired bowl is both light and satisfying, perfect for a balanced lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
41.1g
Fat
16.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup cooked Quinoa

0.25 cup Tzatziki

0.25 cup chopped Cucumber

0.25 cup halved Cherry Tomatoes

2 tbsp diced Red Onion

4 Kalamata Olives

1 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the shrimp with a pinch of salt and pepper. Grill the shrimp for about 2-3 minutes per side until they are opaque and lightly charred.

  • 3

    While the shrimp is grilling, prepare the quinoa according to package instructions if not pre-cooked. Fluff and set aside.

  • 4

    In a bowl, combine the chopped cucumber, halved cherry tomatoes, and diced red onion. Add the kalamata olives.

  • 5

    To assemble the bowl, start with a base of quinoa, then top with the grilled shrimp. Spoon over the tzatziki and add the fresh vegetable mixture.

  • 6

    Drizzle with extra virgin olive oil, and serve immediately.

Grilled Shrimp and Quinoa Bowl with Tzatziki and Fresh Vegetables

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

Grilled Shrimp and Quinoa Bowl with Tzatziki and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Tzatziki and Fresh Vegetables

Enjoy a vibrant medley of succulent grilled shrimp paired with fluffy quinoa, crisp cucumbers, juicy cherry tomatoes, red onion, and briny kalamata olives, all topped with a refreshing dollop of creamy tzatziki and a drizzle of olive oil. This Mediterranean-inspired bowl is both light and satisfying, perfect for a balanced lunch.

NUTRITION

459kcal
Protein
41.1g
Fat
16.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

0.5 cup cooked Quinoa

0.25 cup Tzatziki

0.25 cup chopped Cucumber

0.25 cup halved Cherry Tomatoes

2 tbsp diced Red Onion

4 Kalamata Olives

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the shrimp with a pinch of salt and pepper. Grill the shrimp for about 2-3 minutes per side until they are opaque and lightly charred.

  • 3

    While the shrimp is grilling, prepare the quinoa according to package instructions if not pre-cooked. Fluff and set aside.

  • 4

    In a bowl, combine the chopped cucumber, halved cherry tomatoes, and diced red onion. Add the kalamata olives.

  • 5

    To assemble the bowl, start with a base of quinoa, then top with the grilled shrimp. Spoon over the tzatziki and add the fresh vegetable mixture.

  • 6

    Drizzle with extra virgin olive oil, and serve immediately.