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; 2 cups Mixed Salad Greens; 1/2 medium Red Bell Pepper; 1/2 cup Cucumber slices; 1/2 cup Shredded Carrot; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

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 light yet satisfying lunch featuring succulent grilled shrimp paired with fluffy quinoa and an array of crisp, crunchy vegetables. A drizzle of olive oil and a squeeze of lemon tie the flavors together in a refreshing, nutrient-packed salad.

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NUTRITION

Protein

40.1g

Fat

8.5g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

6 ounces Grilled Shrimp

1/2 cup cooked Quinoa

2 cups Mixed Salad Greens

1/2 medium Red Bell Pepper

1/2 cup Cucumber slices

1/2 cup Shredded Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Rinse and pat dry the shrimp, then season lightly with salt, pepper, and a drizzle of lemon juice.
3
Grill the shrimp for 2-3 minutes per side until they are cooked through and slightly charred.
4
In a bowl, combine the mixed salad greens, sliced red bell pepper, cucumber, and shredded carrot.
5
Add the cooked quinoa to the salad bowl and gently toss to combine all ingredients.
6
Place the grilled shrimp on top of the salad, drizzle with olive oil and additional lemon juice if desired, and toss lightly.
7
Serve immediately, enjoying a nutritious blend of flavors and textures.