Grilled Shrimp and Quinoa Bowl with Roasted 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring succulent grilled shrimp paired with fluffy quinoa and a medley of roasted vegetables, finished with a drizzle of olive oil and sprinkled with creamy feta. This balanced dish offers a pleasing mix of textures and flavors, perfect for a nutritious and satisfying lunch.

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NUTRITION

720kcal
Protein
51.7g
Fat
31.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

150g Shrimp

1/2 cup dry Quinoa

1 cup chopped Bell Pepper

1/2 cup sliced Zucchini

1 small Red Onion

1.5 tbsp Extra Virgin Olive Oil

1/4 cup crumbled Feta Cheese

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PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the shrimp. Season lightly with salt, pepper, and any additional herbs you enjoy.

  • 3

    Cook the quinoa according to package instructions. Fluff with a fork once done.

  • 4

    While the quinoa cooks, chop the bell pepper, zucchini, and red onion. Toss the vegetables in 1.5 tbsp of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly charred.

  • 6

    Grill the seasoned shrimp for about 2-3 minutes per side until opaque and just cooked through.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled shrimp. Top with crumbled feta cheese.

  • 8

    Serve warm and enjoy your nutritious and flavorful bowl.

Grilled Shrimp and Quinoa Bowl with Roasted 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring succulent grilled shrimp paired with fluffy quinoa and a medley of roasted vegetables, finished with a drizzle of olive oil and sprinkled with creamy feta. This balanced dish offers a pleasing mix of textures and flavors, perfect for a nutritious and satisfying lunch.

NUTRITION

720kcal
Protein
51.7g
Fat
31.8g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

150g Shrimp

1/2 cup dry Quinoa

1 cup chopped Bell Pepper

1/2 cup sliced Zucchini

1 small Red Onion

1.5 tbsp Extra Virgin Olive Oil

1/4 cup crumbled Feta Cheese

PREPARATION

  • 1

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

  • 2

    Rinse and pat dry the shrimp. Season lightly with salt, pepper, and any additional herbs you enjoy.

  • 3

    Cook the quinoa according to package instructions. Fluff with a fork once done.

  • 4

    While the quinoa cooks, chop the bell pepper, zucchini, and red onion. Toss the vegetables in 1.5 tbsp of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly charred.

  • 6

    Grill the seasoned shrimp for about 2-3 minutes per side until opaque and just cooked through.

  • 7

    Assemble the bowl by layering the cooked quinoa, roasted vegetables, and grilled shrimp. Top with crumbled feta cheese.

  • 8

    Serve warm and enjoy your nutritious and flavorful bowl.