Name: Grilled Shrimp and Quinoa Bowl with Crunchy Vegetables and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces grilled shrimp; 3/4 cup cooked quinoa; 1 cup mixed crunchy vegetables; 1 teaspoon olive oil; 1 tablespoon lemon juice; Salt and pepper to taste

Grilled Shrimp and Quinoa Bowl with Crunchy Vegetables and Lemon Vinaigrette

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 Bowl with Crunchy Vegetables and Lemon Vinaigrette

Enjoy a bright and refreshing bowl featuring perfectly grilled shrimp atop a bed of fluffy quinoa and crisp, colorful vegetables, all elevated with a zesty lemon vinaigrette. This balanced meal offers a satisfying mix of textures and tangy flavors, making it an ideal, nutritious lunch option.

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NUTRITION

Protein

41.1g

Fat

8.8g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces grilled shrimp

3/4 cup cooked quinoa

1 cup mixed crunchy vegetables

1 teaspoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

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PREPARATION

1
Prepare the quinoa by cooking according to package instructions. Once cooked, measure out 3/4 cup and set aside to cool slightly.
2
Preheat your grill or grill pan over medium-high heat. Season the shrimp lightly with salt and pepper.
3
Grill the shrimp for about 2-3 minutes per side until they are pink and opaque. Remove from the grill and set aside.
4
In a large bowl, combine the grilled shrimp, quinoa, and the mixed crunchy vegetables (diced cucumber, red bell pepper, and carrot).
5
In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create the lemon vinaigrette.
6
Drizzle the lemon vinaigrette over the bowl and toss gently to mix all the flavors.
7
Serve immediately and enjoy your vibrant, healthy lunch.