YOUR SOLIN GENERATED RECIPE
Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette
Succulent grilled shrimp and lean steak strips over fluffy quinoa and crisp vegetables, finished with a zesty lemon-garlic vinaigrette and a handful of fresh, aromatic parsley.
INGREDIENTS
3 oz Grilled Shrimp
1 oz Grilled Top Sirloin
1/2 cup Cooked Quinoa
1/2 cup Diced Cucumber
1/2 cup Cherry Tomatoes
3/4 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Parsley
PREPARATION
Whisk together the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl to create the vinaigrette.
Season the shrimp and steak strips lightly with sea salt and cracked black pepper.
Grill the shrimp and steak over medium-high heat until the shrimp is pink and opaque and the steak is cooked to your preferred level of doneness.
In a large mixing bowl, combine the fluffy cooked quinoa, diced cucumber, and halved cherry tomatoes.
Slice the grilled steak into thin, bite-sized strips and add them to the bowl along with the grilled shrimp.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.
Garnish with a generous sprinkle of fresh chopped parsley before serving.