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: 4 oz Raw Shrimp; 1/2 cup Cooked Quinoa; 1/2 cup Chopped Zucchini; 1/2 cup Chopped Red Bell Pepper; 2 tbsp Fat Free Greek Yogurt; 1.5 tsp Sunflower Seeds; 0.6 tsp Olive Oil

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

Char-grilled shrimp and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a zesty lemon-yogurt dressing and crunchy toasted sunflower seeds.

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NUTRITION

Protein

33.2g

Fat

9.9g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

4 oz Raw Shrimp

1/2 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/2 cup Chopped Red Bell Pepper

2 tbsp Fat Free Greek Yogurt

1.5 tsp Sunflower Seeds

0.6 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and a grill or grill pan to medium-high heat.
2
Toss the chopped zucchini and red bell pepper with the olive oil and a pinch of sea salt, then roast on a sheet pan for 15-20 minutes until tender.
3
Season the shrimp with lemon juice and black pepper, then grill for 2-3 minutes per side until pink and opaque.
4
In a small bowl, whisk the fat-free Greek yogurt with a splash of lemon juice and dried herbs to create a creamy dressing.
5
Combine the cooked quinoa, roasted vegetables, and grilled shrimp in a large bowl.
6
Drizzle the yogurt dressing over the salad and toss gently to combine.
7
Top with the sunflower seeds for a satisfying crunch before serving.