Name: Grilled Shrimp and Quinoa Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 ounces Shrimp; 3/4 cup Cooked Quinoa; 1/2 cup diced Zucchini; 1/2 cup diced Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Grilled Shrimp and Quinoa Salad with Roasted 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 Roasted Vegetables

Grilled shrimp and roasted vegetables tossed with fluffy quinoa and finished with a splash of zesty lemon vinaigrette.

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NUTRITION

Protein

43.6g

Fat

12.8g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Shrimp

3/4 cup Cooked Quinoa

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the diced zucchini and red bell pepper with one teaspoon of olive oil and a pinch of sea salt.
3
Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.
4
While the vegetables roast, season the shrimp with black pepper and garlic powder.
5
Grill the shrimp over medium-high heat for 2 to 3 minutes per side until they turn pink and opaque.
6
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and grilled shrimp.
7
Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light dressing.
8
Drizzle the dressing over the salad, toss gently to combine, and serve warm.