Name: Grilled Shrimp and Quinoa Salad with Lemon Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Shrimp; 0.5 cup cooked Quinoa; 0.5 cup diced Cucumber; 0.5 cup halved Cherry Tomatoes; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley; 1 clove minced Garlic

Grilled Shrimp and Quinoa Salad with Lemon Herb Vinaigrette

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 Lemon Herb Vinaigrette

Grilled shrimp and quinoa tossed with fresh cucumbers and tomatoes in a lemon-herb vinaigrette for a refreshing, crisp finish.

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NUTRITION

Protein

42.5g

Fat

7.6g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Shrimp

0.5 cup cooked Quinoa

0.5 cup diced Cucumber

0.5 cup halved Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

1 clove minced Garlic

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PREPARATION

1
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and chopped parsley to create the vinaigrette.
2
Pat the shrimp dry and toss them with half of the prepared vinaigrette in a medium bowl to marinate briefly.
3
Heat a grill or grill pan over medium-high heat and cook the shrimp for 2 to 3 minutes per side until they are pink and opaque.
4
In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes.
5
Add the grilled shrimp to the quinoa mixture and drizzle with the remaining vinaigrette.
6
Toss everything together gently to coat and serve immediately while the shrimp is still warm.