Name: Grilled Shrimp and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp, peeled and deveined; 1/2 cup cooked Quinoa; 1/2 cup diced Cucumber; 1/2 cup diced Red Bell Pepper; 2 tbsp diced Red Onion; 1 tsp Extra Virgin Olive Oil; 30g Avocado, sliced; 1 tbsp Lemon Juice; 1 tbsp chopped Fresh Parsley

Grilled Shrimp and Quinoa Salad with Crunchy Vegetables

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 Crunchy Vegetables

Grilled shrimp tossed with fluffy quinoa and crisp bell peppers, finished with a bright lemon-herb vinaigrette and creamy avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

12.6g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1/2 cup diced Cucumber

1/2 cup diced Red Bell Pepper

2 tbsp diced Red Onion

1 tsp Extra Virgin Olive Oil

30g Avocado, sliced

1 tbsp Lemon Juice

1 tbsp chopped Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and cook the quinoa according to package directions if not already prepared, then set aside to cool to room temperature.
2
Season the shrimp lightly with sea salt, cracked black pepper, and a pinch of garlic powder.
3
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil spray if needed.
4
Grill the shrimp for 2 to 3 minutes per side until they are pink, opaque, and have light char marks.
5
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and fresh parsley to create the dressing.
6
Add the cooled quinoa, diced cucumber, red bell pepper, and red onion to the bowl with the dressing.
7
Gently fold in the grilled shrimp until all ingredients are evenly distributed and coated.
8
Transfer the salad to a serving plate and top with the fresh avocado slices before serving.