Grilled Shrimp and Quinoa Salad with Spinach

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

Grilled Shrimp and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Spinach

Savor a light yet satisfying salad featuring succulent grilled shrimp atop a vibrant bed of spinach and quinoa. The fresh burst of cherry tomatoes, creamy hints of avocado, and a simple lemon-olive oil dressing make this dish a balanced and flavorful lunch option.

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NUTRITION

377kcal
Protein
40.1g
Fat
14.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz grilled shrimp

1/2 cup cooked quinoa

2 cups fresh baby spinach

1/2 cup cherry tomatoes

1 tsp extra virgin olive oil

1/4 avocado

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Toss the shrimp lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they are opaque and just charred.

  • 4

    In a large bowl, combine the spinach, cooked quinoa, and halved cherry tomatoes.

  • 5

    Add the grilled shrimp on top, then gently fold in diced avocado.

  • 6

    Drizzle a teaspoon of extra virgin olive oil over the salad and toss lightly to combine.

  • 7

    Season with salt and pepper to taste and serve immediately.

Grilled Shrimp and Quinoa Salad with Spinach

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

Grilled Shrimp and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Spinach

Savor a light yet satisfying salad featuring succulent grilled shrimp atop a vibrant bed of spinach and quinoa. The fresh burst of cherry tomatoes, creamy hints of avocado, and a simple lemon-olive oil dressing make this dish a balanced and flavorful lunch option.

NUTRITION

377kcal
Protein
40.1g
Fat
14.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz grilled shrimp

1/2 cup cooked quinoa

2 cups fresh baby spinach

1/2 cup cherry tomatoes

1 tsp extra virgin olive oil

1/4 avocado

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Toss the shrimp lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they are opaque and just charred.

  • 4

    In a large bowl, combine the spinach, cooked quinoa, and halved cherry tomatoes.

  • 5

    Add the grilled shrimp on top, then gently fold in diced avocado.

  • 6

    Drizzle a teaspoon of extra virgin olive oil over the salad and toss lightly to combine.

  • 7

    Season with salt and pepper to taste and serve immediately.