Name: Grilled Shrimp Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces raw Shrimp; 1/2 cup cooked Quinoa; 1/2 cup sliced Zucchini; 1/2 cup chopped Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Grilled Shrimp Quinoa 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

Grilled Shrimp Quinoa Bowl with Roasted Vegetables

Grilled marinated shrimp and roasted garden vegetables served over fluffy quinoa with a squeeze of zesty charred lemon.

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NUTRITION

Protein

42.6g

Fat

13.4g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces raw Shrimp

1/2 cup cooked Quinoa

1/2 cup sliced Zucchini

1/2 cup chopped 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 prepare a grill or grill pan over medium-high heat.
2
Toss the sliced zucchini and red bell pepper with one teaspoon of olive oil and a pinch of salt and pepper.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While vegetables roast, toss the shrimp with the remaining teaspoon of olive oil, lemon juice, and desired dried herbs.
5
Thread shrimp onto skewers or place directly on the grill, cooking for 2-3 minutes per side until pink and opaque.
6
Warm the pre-cooked quinoa in a small pan or microwave if needed.
7
Assemble the bowl by layering the quinoa at the base, topping with the roasted vegetables and grilled shrimp.
8
Garnish with fresh herbs or an extra squeeze of lemon if desired.