Name: Grilled Shrimp and Vegetable Quinoa Bowl
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; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Dried Oregano

Grilled Shrimp and Vegetable Quinoa Bowl

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 Vegetable Quinoa Bowl

Succulent shrimp and garden vegetables grilled until tender and served over a bed of fluffy quinoa with a bright, zesty lemon-herb finish.

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NUTRITION

Protein

40.2g

Fat

9.6g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and dried oregano.
3
Toss the shrimp, zucchini, and bell peppers in the lemon-herb mixture until evenly coated.
4
Thread the shrimp and vegetables onto skewers or place them directly onto the grill pan.
5
Grill for 3-4 minutes per side until the shrimp are opaque and the vegetables are tender with light char marks.
6
Warm the pre-cooked quinoa and place it in the bottom of a serving bowl.
7
Top the quinoa with the grilled shrimp and vegetables, drizzling any remaining juices from the pan over the top.