Name: Seared Shrimp and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz raw Shrimp, peeled and deveined; 1/2 cup cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Olive Oil; 1 tbsp fresh Lemon Juice; 1 clove Garlic, minced; 1/4 tsp Red Pepper Flakes

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.

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Quinoa Bowl with Roasted Broccoli

Pan-seared shrimp served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of red pepper flakes for a zesty, toasted finish.

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NUTRITION

Protein

42.3g

Fat

13.1g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

6 oz raw Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tsp Olive Oil

1 tbsp fresh Lemon Juice

1 clove Garlic, minced

1/4 tsp Red Pepper Flakes

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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 one teaspoon of olive oil and a pinch of salt, then spread them on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, season the shrimp with the minced garlic and red pepper flakes.
5
Heat the remaining teaspoon of olive oil in a large skillet over medium-high heat.
6
Add the shrimp to the skillet and sear for 2-3 minutes per side until they are pink, opaque, and fully cooked.
7
Place the warm, cooked quinoa into a serving bowl.
8
Top the quinoa with the roasted broccoli and the seared shrimp.
9
Drizzle the entire bowl with fresh lemon juice and serve immediately.