Garlic Shrimp and Roasted Vegetable Quinoa Bowl

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

Garlic Shrimp and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp and Roasted Vegetable Quinoa Bowl

Savor the vibrant flavors of succulent garlic shrimp laid over a bed of fluffy quinoa and a medley of roasted vegetables. This dish combines sweet roasted bell peppers, zucchini, and cherry tomatoes with a light lemon-garlic dressing for a balanced, satisfying dinner that's both nutritious and delicious.

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NUTRITION

417kcal
Protein
46.5g
Fat
9.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (steak shrimp)

3/4 cup Cooked Quinoa

~1 cup Mixed Roasted Veggies (red bell pepper, zucchini, cherry tomatoes)

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Arrange chopped red bell pepper, zucchini, and cherry tomatoes on a baking sheet. Drizzle with half the olive oil, sprinkle with salt and pepper, and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, pat the shrimp dry and season lightly with salt, pepper, and minced garlic.

  • 3

    In a skillet over medium heat, add the remaining olive oil. Sauté the shrimp for about 2 minutes on each side until pink and cooked through.

  • 4

    Warm the pre-cooked quinoa in a small saucepan or microwave. Stir in a splash of lemon juice for bright flavor.

  • 5

    Assemble the bowl by layering the quinoa as the base, topping with roasted vegetables and garlic shrimp. Drizzle the remaining lemon juice over the bowl if desired and garnish with extra pepper.

  • 6

    Serve immediately and enjoy your balanced, nutrient-packed dinner.

Garlic Shrimp and Roasted Vegetable Quinoa Bowl

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

Garlic Shrimp and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp and Roasted Vegetable Quinoa Bowl

Savor the vibrant flavors of succulent garlic shrimp laid over a bed of fluffy quinoa and a medley of roasted vegetables. This dish combines sweet roasted bell peppers, zucchini, and cherry tomatoes with a light lemon-garlic dressing for a balanced, satisfying dinner that's both nutritious and delicious.

NUTRITION

417kcal
Protein
46.5g
Fat
9.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (steak shrimp)

3/4 cup Cooked Quinoa

~1 cup Mixed Roasted Veggies (red bell pepper, zucchini, cherry tomatoes)

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Arrange chopped red bell pepper, zucchini, and cherry tomatoes on a baking sheet. Drizzle with half the olive oil, sprinkle with salt and pepper, and roast for 15-20 minutes until tender and slightly charred.

  • 2

    While the vegetables roast, pat the shrimp dry and season lightly with salt, pepper, and minced garlic.

  • 3

    In a skillet over medium heat, add the remaining olive oil. Sauté the shrimp for about 2 minutes on each side until pink and cooked through.

  • 4

    Warm the pre-cooked quinoa in a small saucepan or microwave. Stir in a splash of lemon juice for bright flavor.

  • 5

    Assemble the bowl by layering the quinoa as the base, topping with roasted vegetables and garlic shrimp. Drizzle the remaining lemon juice over the bowl if desired and garnish with extra pepper.

  • 6

    Serve immediately and enjoy your balanced, nutrient-packed dinner.