YOUR SOLIN GENERATED RECIPE
Grilled Shrimp and Quinoa Bowl with Roasted Vegetables
Savor a vibrant bowl featuring grilled shrimp atop fluffy quinoa, complemented by a medley of roasted red bell peppers, zucchini, and red onions. A drizzle of olive oil and a squeeze of lemon brighten the dish, while a sprinkle of feta adds a creamy finish. A balanced, enticing meal perfect for a nutritious lunch.
INGREDIENTS
6 oz Shrimp
1/2 cup cooked Quinoa
1/2 cup diced Red Bell Pepper
1/2 cup sliced Zucchini
1/4 cup sliced Red Onion
1 tbsp Olive Oil
1/4 cup crumbled Feta Cheese
1 tbsp Lemon Juice
PREPARATION
Preheat your grill or grill pan over medium-high heat.
In a bowl, lightly toss the shrimp with a pinch of salt, pepper, and a drizzle of olive oil.
Grill the shrimp for 2-3 minutes per side until they are pink and cooked through.
Meanwhile, preheat your oven to 425°F. On a baking sheet, spread the diced red bell pepper, sliced zucchini, and red onion. Drizzle with a small amount of olive oil, and season with salt and pepper.
Roast the vegetables for about 15-20 minutes until tender and slightly charred along the edges.
In a serving bowl, combine the warm cooked quinoa and roasted vegetables.
Top with the grilled shrimp and sprinkle crumbled feta cheese over the bowl.
Finish with a drizzle of lemon juice (and additional olive oil if desired) and serve immediately.