Name: Grilled Shrimp and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shrimp; 3/4 cup Cooked Quinoa; 1 cup Mixed Crunchy Vegetables; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; Salt and Pepper to taste

Grilled Shrimp and Quinoa Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Crunchy Vegetables

Enjoy a refreshing, vibrant salad featuring succulent grilled shrimp paired with nutty quinoa and a medley of crispy vegetables, all finished with a zesty lemon-olive oil dressing. This light yet satisfying meal balances bright, crisp textures with savory seafood flavors.

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NUTRITION

Protein

40.6g

Fat

9.2g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

3/4 cup Cooked Quinoa

1 cup Mixed Crunchy Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Rinse and pat dry the shrimp. Season lightly with salt and pepper.
3
Grill the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through.
4
While the shrimp are grilling, prepare the salad base: In a bowl, combine the cooked quinoa and mixed crunchy vegetables.
5
Mix the extra virgin olive oil with fresh lemon juice, and add a pinch of salt and pepper to create the dressing.
6
Once the shrimp are done, add them to the salad bowl.
7
Drizzle the dressing over the salad and gently toss to combine all the ingredients evenly.
8
Serve immediately and enjoy your light, protein-packed lunch.