Name: Grilled Shrimp and Quinoa Salad with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Shrimp; 1/3 cup cooked Quinoa; 1/2 cup Red Bell Pepper; 2 cups Baby Spinach; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Shrimp and Quinoa Salad with Roasted Peppers

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 Salad with Roasted Peppers

Chilled quinoa and fire-roasted peppers tossed with zesty lemon, topped with succulent grilled shrimp for a light lunch with a bright, citrusy finish.

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NUTRITION

Protein

39.0g

Fat

7.7g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/3 cup cooked Quinoa

1/2 cup Red Bell Pepper

2 cups Baby Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Toss the shrimp with a pinch of sea salt and a bit of lemon zest.
2
Grill the shrimp over medium-high heat for 2-3 minutes per side until they are pink and opaque.
3
Slice the roasted red peppers into thin, bite-sized strips.
4
In a large mixing bowl, combine the cooked quinoa, baby spinach, and sliced peppers.
5
Whisk together the olive oil and lemon juice to create a light vinaigrette.
6
Fold the dressing into the quinoa and vegetable mixture until evenly coated.
7
Top the salad with the warm grilled shrimp and serve immediately.