YOUR SOLIN GENERATED RECIPE
Grilled Shrimp and Quinoa Bowl with Roasted Vegetables
Enjoy a vibrant bowl featuring tender, grilled shrimp atop fluffy quinoa paired with an assortment of roasted vegetables. The natural sweetness of bell peppers, zucchini, and a hint of red onion add a delightful crunch, while a drizzle of olive oil and a squeeze of lemon brighten the flavors. This balanced dish is both satisfying and aligned with your macro goals.
INGREDIENTS
6 oz Shrimp, peeled and deveined
2/3 cup cooked Quinoa
1/2 cup diced Bell Pepper
1/2 cup sliced Zucchini
1/4 cup diced Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
In a bowl, gently toss the shrimp with a pinch of salt, pepper, and a little lemon juice.
Grill the shrimp for about 2-3 minutes per side until they turn pink and are just cooked through.
Meanwhile, prepare the vegetables by tossing the diced bell pepper, sliced zucchini, and red onion with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast in a preheated oven at 425°F for about 15 minutes or until tender and slightly charred.
Prepare the quinoa if not already cooked by following package instructions, then measure out approximately 2/3 cup.
Assemble the bowl by layering the quinoa at the base, followed by the roasted vegetables, and finally the grilled shrimp.
Drizzle with additional lemon juice if desired and serve warm.