Seared Shrimp and Quinoa Bowl with Roasted Broccoli

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

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

Pan-seared shrimp and fluffy quinoa tossed with garlic-roasted broccoli and finished with a squeeze of bright, zesty lemon.

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NUTRITION

501kcal
Protein
45.4g
Fat
21.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6.4 ounces Shrimp, peeled and deveined

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.25 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 medium Lemon

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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 half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a large skillet over medium-high heat.

  • 5

    Add the shrimp and minced garlic to the skillet, searing for 2-3 minutes per side until the shrimp are pink and opaque.

  • 6

    In a large serving bowl, combine the cooked quinoa, roasted broccoli, and seared shrimp.

  • 7

    Squeeze the fresh lemon juice over the bowl and toss gently to combine before serving.

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

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

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

Pan-seared shrimp and fluffy quinoa tossed with garlic-roasted broccoli and finished with a squeeze of bright, zesty lemon.

NUTRITION

501kcal
Protein
45.4g
Fat
21.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6.4 ounces Shrimp, peeled and deveined

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.25 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 medium Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, heat the remaining olive oil in a large skillet over medium-high heat.

  • 5

    Add the shrimp and minced garlic to the skillet, searing for 2-3 minutes per side until the shrimp are pink and opaque.

  • 6

    In a large serving bowl, combine the cooked quinoa, roasted broccoli, and seared shrimp.

  • 7

    Squeeze the fresh lemon juice over the bowl and toss gently to combine before serving.