Grilled 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.

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

Garlic-marinated shrimp grilled and served over fluffy quinoa with roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

306kcal
Protein
38g
Fat
7.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces raw Shrimp

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    In a small bowl, whisk together the remaining olive oil, minced garlic, and lemon juice to create a marinade.

  • 4

    Toss the shrimp in the marinade and let sit for 5 minutes while the grill pan heats over medium-high heat.

  • 5

    Grill the shrimp for 2-3 minutes per side until they are pink and opaque.

  • 6

    Place the fluffed quinoa in a bowl, top with the roasted broccoli and grilled shrimp, and serve immediately.

Grilled 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.

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

Garlic-marinated shrimp grilled and served over fluffy quinoa with roasted broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

306kcal
Protein
38g
Fat
7.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces raw Shrimp

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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, then roast for 15-20 minutes until the edges are tender and slightly charred.

  • 3

    In a small bowl, whisk together the remaining olive oil, minced garlic, and lemon juice to create a marinade.

  • 4

    Toss the shrimp in the marinade and let sit for 5 minutes while the grill pan heats over medium-high heat.

  • 5

    Grill the shrimp for 2-3 minutes per side until they are pink and opaque.

  • 6

    Place the fluffed quinoa in a bowl, top with the roasted broccoli and grilled shrimp, and serve immediately.