Name: Garlic Shrimp Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Shrimp; 0.25 cup Quinoa; 1 cup Broccoli florets; 1 medium Red bell pepper; 0.75 tbsp Extra virgin olive oil; 2 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice; 1 tsp Dried oregano

Garlic 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

Garlic Shrimp Quinoa Bowl with Roasted Vegetables

Sautéed garlic shrimp served over fluffy quinoa with oven-roasted broccoli and peppers for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

53.2g

Fat

16.9g

Carbs

50.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp

0.25 cup Quinoa

1 cup Broccoli florets

1 medium Red bell pepper

0.75 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Rinse the quinoa under cold water and combine with 0.5 cup of water in a small saucepan; bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
3
Place the broccoli florets and sliced bell peppers on the baking sheet, toss with 0.5 tbsp of olive oil, sea salt, and black pepper, then roast for 15-20 minutes until tender.
4
While vegetables roast, heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and add minced garlic, sautéing until fragrant.
5
Add the shrimp and dried oregano to the skillet, cooking for 2-3 minutes per side until the shrimp are pink and opaque.
6
Fluff the cooked quinoa with a fork and divide it into serving bowls.
7
Top the quinoa with the roasted vegetables and garlic shrimp, then finish with a drizzle of fresh lemon juice.