Name: Grilled Shrimp Salad with Quinoa and Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Large Shrimp, peeled and deveined; 1/2 cup Cooked Quinoa; 2 cups Mixed Salad Greens; 1.5 teaspoons Extra Virgin Olive Oil; 1/2 cup Cherry Tomatoes, halved; 1 tablespoon Fresh Lemon Juice

Grilled Shrimp Salad with Quinoa and Mixed Greens

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Salad with Quinoa and Mixed Greens

Succulent grilled shrimp and fluffy quinoa tossed with vibrant mixed greens and a zesty lemon vinaigrette, finished with a burst of juicy cherry tomatoes.

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NUTRITION

Protein

43g

Fat

10.9g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Large Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

2 cups Mixed Salad Greens

1.5 teaspoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Prepare the quinoa ahead of time by rinsing and boiling in water until fluffy, then set aside to cool.
2
Pat the shrimp dry with paper towels and season lightly with sea salt and black pepper.
3
Preheat a grill pan or outdoor grill over medium-high heat and lightly brush with half a teaspoon of olive oil.
4
Grill the shrimp for approximately 2 to 3 minutes per side until they are pink, opaque, and have light char marks.
5
In a small bowl, whisk together the remaining olive oil and fresh lemon juice to create a simple vinaigrette.
6
In a large serving bowl, combine the mixed greens, cooled quinoa, and cherry tomatoes.
7
Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
8
Top the salad with the warm grilled shrimp and serve immediately.