Name: Pan-Seared Shrimp with Garlic Herb Quinoa and Roasted Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.4 cup Quinoa (dry); 2 tbsp Extra Virgin Olive Oil; 1 cup Broccoli florets; 0.5 cup Red Bell Pepper (sliced); 2 cloves Garlic (minced); 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley (chopped)

Pan-Seared Shrimp with Garlic Herb Quinoa and Roasted Mixed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Garlic Herb Quinoa and Roasted Mixed Vegetables

Pan-seared shrimp served over fluffy garlic-herb quinoa with a side of roasted broccoli and bell peppers, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

59.6g

Fat

34.2g

Carbs

62.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.4 cup Quinoa (dry)

2 tbsp Extra Virgin Olive Oil

1 cup Broccoli florets

0.5 cup Red Bell Pepper (sliced)

2 cloves Garlic (minced)

1 tbsp Lemon Juice

1 tbsp Fresh Parsley (chopped)

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PREPARATION

1
Preheat oven to 400°F.
2
Toss broccoli and sliced bell peppers with one tablespoon of olive oil, salt, and pepper on a large baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly charred.
4
Rinse the quinoa and combine it with one cup of water in a small pot; bring to a boil, then reduce heat and simmer for 15 minutes.
5
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
6
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
7
Add the shrimp to the skillet and sear for 2-3 minutes per side until they are pink and opaque.
8
Fluff the cooked quinoa with a fork and stir in the fresh parsley and lemon juice.
9
Serve the seared shrimp over the quinoa with the roasted vegetables on the side.