Grilled Shrimp and Quinoa Salad with Roasted Broccoli

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

Grilled Shrimp and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Roasted Broccoli

Lemon-marinated shrimp grilled to perfection and tossed with fluffy quinoa and oven-roasted broccoli florets, finished with a bright and zesty citrus vinaigrette.

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NUTRITION

441kcal
Protein
49.6g
Fat
13.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Large Shrimp

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are tender and browned.

  • 3

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

  • 4

    Pat the shrimp dry and season with salt and pepper, then grill over medium-high heat for 2-3 minutes per side until opaque and slightly charred.

  • 5

    In a large bowl, combine the cooked quinoa, roasted broccoli, and grilled shrimp.

  • 6

    Drizzle the lemon-garlic dressing over the salad and toss gently to combine before serving.

Grilled Shrimp and Quinoa Salad with Roasted Broccoli

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

Grilled Shrimp and Quinoa Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Salad with Roasted Broccoli

Lemon-marinated shrimp grilled to perfection and tossed with fluffy quinoa and oven-roasted broccoli florets, finished with a bright and zesty citrus vinaigrette.

NUTRITION

441kcal
Protein
49.6g
Fat
13.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Large Shrimp

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are tender and browned.

  • 3

    While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

  • 4

    Pat the shrimp dry and season with salt and pepper, then grill over medium-high heat for 2-3 minutes per side until opaque and slightly charred.

  • 5

    In a large bowl, combine the cooked quinoa, roasted broccoli, and grilled shrimp.

  • 6

    Drizzle the lemon-garlic dressing over the salad and toss gently to combine before serving.