Name: Grilled Shrimp and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Large Shrimp, peeled and deveined; 1.5 cups Broccoli Florets; 30g Cooked Quinoa; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1 tbsp Fresh Parsley, chopped

Grilled Shrimp and Quinoa Salad with Roasted Broccoli

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 Broccoli

Tender grilled shrimp tossed with nutty quinoa and oven-roasted broccoli florets, finished with a squeeze of zesty lemon and fresh parsley.

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NUTRITION

Protein

73.6g

Fat

1.9g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

10 oz Large Shrimp, peeled and deveined

1.5 cups Broccoli Florets

30g Cooked Quinoa

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with minced garlic and a light mist of avocado oil spray, then roast for 15 minutes until the edges are slightly charred.
3
While the broccoli roasts, season the shrimp with sea salt, black pepper, and a pinch of lemon zest.
4
Grill the shrimp over medium-high heat for 2 to 3 minutes per side until they are pink and opaque.
5
In a large mixing bowl, combine the roasted broccoli, grilled shrimp, and cooked quinoa.
6
Drizzle with fresh lemon juice and toss gently to combine.
7
Garnish with fresh chopped parsley and serve warm.