Name: Grilled Shrimp and Quinoa Salad with Fresh Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Raw Shrimp; 1/2 cup Cooked Quinoa; 1/2 cup Chopped Cucumber; 1/2 cup Cherry Tomatoes; 1/4 cup Diced Red Bell Pepper; 2 tsp Extra Virgin Olive Oil; 30g Fresh Avocado; 1 tbsp Lemon Juice

Grilled Shrimp and Quinoa Salad with Fresh 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 Fresh Vegetables

Grilled shrimp and fluffy quinoa tossed with garden vegetables in a bright lemon-herb vinaigrette, finished with a cooling crunch of crisp cucumber.

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NUTRITION

Protein

40.3g

Fat

17.3g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

1/2 cup Cooked Quinoa

1/2 cup Chopped Cucumber

1/2 cup Cherry Tomatoes

1/4 cup Diced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

30g Fresh Avocado

1 tbsp Lemon Juice

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Thread shrimp onto skewers or place directly on the grill, seasoning with a pinch of salt and pepper.
3
Grill shrimp for 2-3 minutes per side until pink and opaque.
4
In a large bowl, combine the cooked quinoa, chopped cucumber, halved cherry tomatoes, and diced red bell pepper.
5
In a small jar, whisk together the olive oil and lemon juice to create the dressing.
6
Pour the dressing over the quinoa and vegetables, tossing well to coat.
7
Gently fold in the sliced avocado.
8
Top the salad with the grilled shrimp and serve immediately.