Name: Seared Shrimp and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Large Shrimp, peeled and deveined; 2/3 cup Cooked Quinoa; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Asparagus, trimmed; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Seared Shrimp and Quinoa Power Bowl 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

Seared Shrimp and Quinoa Power Bowl with Roasted Vegetables

Pan-seared shrimp and fluffy quinoa served with oven-roasted zucchini and bell peppers, finished with a squeeze of zesty lemon and toasted garlic.

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NUTRITION

Protein

42.6g

Fat

11.2g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp, peeled and deveined

2/3 cup Cooked Quinoa

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

1/2 cup Asparagus, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini, red bell pepper, and asparagus with 1 teaspoon of olive oil and a pinch of salt and pepper.
3
Spread the vegetables on a baking sheet and roast for 12-15 minutes until tender and slightly browned.
4
While vegetables roast, heat the remaining 1/2 teaspoon of olive oil in a non-stick skillet over medium-high heat.
5
Season the shrimp with garlic powder or fresh minced garlic and sear for 2-3 minutes per side until pink and opaque.
6
Warm the pre-cooked quinoa in a bowl.
7
Top the quinoa with the roasted vegetables and seared shrimp.
8
Drizzle the entire bowl with fresh lemon juice before serving.