Name: Grilled Prawn and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Prawns; ½ cup cooked Quinoa; 2 cups Mixed Greens; ½ cup Cherry Tomatoes; ¼ cup diced Cucumber; ¼ cup diced Red Bell Pepper; 2 Tbsp Lemon Juice; 1 Tbsp Olive Oil; Salt and Pepper to taste

Grilled Prawn and Quinoa Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Prawn and Quinoa Salad with Lemon Vinaigrette

Enjoy a vibrant and refreshing salad featuring succulent grilled prawns atop a bed of fluffy quinoa and crisp mixed greens. This salad is elevated with a medley of colorful vegetables and drizzled with a zesty lemon vinaigrette for a burst of citrusy brightness, making it a perfect, healthful lunch choice.

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NUTRITION

Protein

40.5g

Fat

17.8g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Prawns

½ cup cooked Quinoa

2 cups Mixed Greens

½ cup Cherry Tomatoes

¼ cup diced Cucumber

¼ cup diced Red Bell Pepper

2 Tbsp Lemon Juice

1 Tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Preheat the grill or grill pan over medium-high heat.
2
Pat the prawns dry and season lightly with salt and pepper.
3
Grill the prawns for 2-3 minutes on each side until they turn pink and opaque.
4
In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, diced cucumber, and red bell pepper.
5
In a small bowl, whisk together lemon juice, olive oil, a pinch of salt, and pepper to create the vinaigrette.
6
Add the grilled prawns to the salad and drizzle the lemon vinaigrette over the top.
7
Toss gently to combine all ingredients and serve immediately.