Grilled Shrimp and Quinoa Bowl with Fresh Vegetables

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

Grilled Shrimp and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Fresh Vegetables

Savor a light yet satisfying bowl featuring perfectly grilled shrimp nestled atop a bed of fluffy quinoa and a colorful medley of fresh vegetables. Drizzled with a hint of olive oil and a squeeze of lemon, this meal delivers a burst of summertime flavor while supporting your lean protein goals.

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NUTRITION

360kcal
Protein
42.1g
Fat
8.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked Quinoa

1 cup mixed bell pepper, cucumber & cherry tomatoes

2 tsp extra virgin olive oil

1 tbsp lemon juice

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Rinse and pat dry the shrimp, then season lightly with salt, pepper, and a splash of lemon juice.

  • 3

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

  • 4

    While shrimp cook, prepare your quinoa according to package instructions if not already cooked.

  • 5

    Chop the bell pepper, cucumber, and halve the cherry tomatoes, then combine in a bowl.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create a light dressing.

  • 7

    Assemble the bowl by placing the cooked quinoa on the base, topping it with the grilled shrimp and fresh vegetables.

  • 8

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

Grilled Shrimp and Quinoa Bowl with Fresh Vegetables

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

Grilled Shrimp and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Fresh Vegetables

Savor a light yet satisfying bowl featuring perfectly grilled shrimp nestled atop a bed of fluffy quinoa and a colorful medley of fresh vegetables. Drizzled with a hint of olive oil and a squeeze of lemon, this meal delivers a burst of summertime flavor while supporting your lean protein goals.

NUTRITION

360kcal
Protein
42.1g
Fat
8.6g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1/2 cup cooked Quinoa

1 cup mixed bell pepper, cucumber & cherry tomatoes

2 tsp extra virgin olive oil

1 tbsp lemon juice

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Rinse and pat dry the shrimp, then season lightly with salt, pepper, and a splash of lemon juice.

  • 3

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

  • 4

    While shrimp cook, prepare your quinoa according to package instructions if not already cooked.

  • 5

    Chop the bell pepper, cucumber, and halve the cherry tomatoes, then combine in a bowl.

  • 6

    In a small bowl, whisk together the extra virgin olive oil and lemon juice to create a light dressing.

  • 7

    Assemble the bowl by placing the cooked quinoa on the base, topping it with the grilled shrimp and fresh vegetables.

  • 8

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