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: 8 ounces Raw Shrimp, peeled and deveined; 1/2 cup Cooked Quinoa; 1/2 cup Red Bell Pepper, diced; 1/2 cup Cucumber, diced; 1/2 cup Sugar Snap Peas, sliced; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1/2 teaspoon Garlic Powder; 1 tablespoon Fresh Parsley, chopped

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

A vibrant bowl of lemon-garlic grilled shrimp tossed with fluffy quinoa and colorful vegetables, finished with a zesty herb vinaigrette and crisp bell peppers.

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NUTRITION

Protein

52.3g

Fat

12.4g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces Raw Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, diced

1/2 cup Cucumber, diced

1/2 cup Sugar Snap Peas, sliced

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Garlic Powder

1 tablespoon Fresh Parsley, chopped

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PREPARATION

1
In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, and fresh parsley to create the dressing.
2
Toss the raw shrimp with the remaining 1 teaspoon of olive oil, garlic powder, salt, and pepper.
3
Heat a grill or grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
4
In a large mixing bowl, combine the cooked quinoa, diced bell pepper, cucumber, and sliced snap peas.
5
Add the grilled shrimp to the bowl and drizzle the prepared lemon-herb dressing over the top.
6
Toss everything gently to combine and serve immediately while the shrimp is warm or chilled as a cold salad.