Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

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

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

Enjoy a bright and balanced bowl featuring succulent grilled shrimp, fluffy quinoa, and perfectly roasted broccoli, all tossed in a zesty lemon-garlic dressing. This meal is a satisfying blend of protein, whole grains, and veggies, ideal for a nutritious lunch that keeps you energized.

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NUTRITION

570kcal
Protein
55.3g
Fat
20.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Large Shrimp (Peeled & Deveined)

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the broccoli florets in half the olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, in a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper. Set aside.

  • 4

    Pat the shrimp dry and season lightly with salt and pepper. Preheat a grill pan on medium-high heat.

  • 5

    Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque.

  • 6

    In a serving bowl, layer the cooked quinoa as the base, then top with the grilled shrimp and roasted broccoli.

  • 7

    Drizzle the lemon-garlic dressing over the bowl, toss gently to combine, and serve immediately.

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

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

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

Enjoy a bright and balanced bowl featuring succulent grilled shrimp, fluffy quinoa, and perfectly roasted broccoli, all tossed in a zesty lemon-garlic dressing. This meal is a satisfying blend of protein, whole grains, and veggies, ideal for a nutritious lunch that keeps you energized.

NUTRITION

570kcal
Protein
55.3g
Fat
20.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Large Shrimp (Peeled & Deveined)

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the broccoli florets in half the olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    Meanwhile, in a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper. Set aside.

  • 4

    Pat the shrimp dry and season lightly with salt and pepper. Preheat a grill pan on medium-high heat.

  • 5

    Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque.

  • 6

    In a serving bowl, layer the cooked quinoa as the base, then top with the grilled shrimp and roasted broccoli.

  • 7

    Drizzle the lemon-garlic dressing over the bowl, toss gently to combine, and serve immediately.