Name: Grilled Shrimp and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Shrimp, peeled and deveined; 1 cup Cooked Quinoa; 2 cups Broccoli florets; 1.5 tbsp Tahini; 2 tsp Olive Oil; 1 tbsp Lemon Juice; Pinch of Garlic Powder, Salt, and Pepper

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli and Lemon Tahini Drizzle

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 Bowl with Roasted Broccoli and Lemon Tahini Drizzle

Grilled shrimp and fluffy quinoa tossed with charred roasted broccoli, finished with a creamy lemon tahini drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.7g

Fat

25.6g

Carbs

58.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 cup Cooked Quinoa

2 cups Broccoli florets

1.5 tbsp Tahini

2 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are charred.
3
While broccoli roasts, season the shrimp with garlic powder, salt, and pepper.
4
Heat a grill pan or skillet over medium-high heat with the remaining teaspoon of olive oil and grill the shrimp for 2-3 minutes per side until opaque.
5
In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water until the dressing is smooth and creamy.
6
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and grilled shrimp.
7
Drizzle the lemon tahini sauce over the top and serve immediately.