Grilled Shrimp Salad with Quinoa and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Salad with Quinoa and Crunchy Vegetables

Lemon-garlic shrimp grilled to perfection and tossed with fluffy quinoa and snap-fresh vegetables for a bright, satisfying crunch.

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NUTRITION

403kcal
Protein
41.3g
Fat
10.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/4 cup dry Quinoa

1/2 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove minced Garlic

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PREPARATION

  • 1

    Cook the quinoa in water until fluffy then set aside to cool slightly.

  • 2

    Toss the raw shrimp with minced garlic and half of the lemon juice.

  • 3

    Grill the shrimp over medium-high heat for 2 to 3 minutes per side until pink and charred.

  • 4

    Dice the cucumber and red bell pepper into uniform bite-sized pieces.

  • 5

    Whisk the olive oil with the remaining lemon juice to create a light dressing.

  • 6

    Combine the quinoa, grilled shrimp, and crunchy vegetables in a large bowl and drizzle with the dressing.

Grilled Shrimp Salad with Quinoa and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp Salad with Quinoa and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Salad with Quinoa and Crunchy Vegetables

Lemon-garlic shrimp grilled to perfection and tossed with fluffy quinoa and snap-fresh vegetables for a bright, satisfying crunch.

NUTRITION

403kcal
Protein
41.3g
Fat
10.3g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1/4 cup dry Quinoa

1/2 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove minced Garlic

PREPARATION

  • 1

    Cook the quinoa in water until fluffy then set aside to cool slightly.

  • 2

    Toss the raw shrimp with minced garlic and half of the lemon juice.

  • 3

    Grill the shrimp over medium-high heat for 2 to 3 minutes per side until pink and charred.

  • 4

    Dice the cucumber and red bell pepper into uniform bite-sized pieces.

  • 5

    Whisk the olive oil with the remaining lemon juice to create a light dressing.

  • 6

    Combine the quinoa, grilled shrimp, and crunchy vegetables in a large bowl and drizzle with the dressing.