YOUR SOLIN GENERATED RECIPE
Crispy Shrimp and Quinoa Power Bowl
A vibrant power bowl featuring perfectly crispy shrimp over a bed of fluffy quinoa tossed with fresh spinach, sweet red bell pepper, and creamy avocado, all finished with a soft-cooked egg and a drizzle of zesty olive oil dressing. Every bite delivers a delightful crunch and balanced flavors that make your lunch both satisfying and energizing.
INGREDIENTS
3.5 ounces Shrimp
0.75 cup cooked Quinoa
1 large Egg
1 cup Baby Spinach
0.5 cup sliced Red Bell Pepper
0.25 portion Avocado
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the quinoa according to package instructions if not already cooked, then set aside to cool slightly.
Pat the shrimp dry and season lightly with salt, pepper, and a squeeze of lemon juice. Coat them in a thin layer of olive oil.
Heat a non-stick pan over medium-high heat and cook the shrimp for about 2-3 minutes per side until they turn pink and crispy on the edges. Remove from heat.
Meanwhile, soft-boil the egg by placing it in boiling water for about 6-7 minutes, then rinse under cold water and peel.
In a large bowl, combine the cooked quinoa, baby spinach, and sliced red bell pepper. Drizzle with the remaining olive oil and lemon juice, tossing to coat evenly.
Gently place the crispy shrimp on top of the mixed greens and quinoa.
Slice the soft-boiled egg in half and add to the bowl.
Top with diced avocado and serve immediately for a fresh, nutrient-packed lunch bowl.