Name: Grilled Shrimp and Quinoa Bowl with Crunchy Veggies
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 chopped Red Bell Pepper; 1/2 cup chopped Cucumber; 1/2 cup Sugar Snap Peas; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp fresh Lemon Juice

Grilled Shrimp and Quinoa Bowl with Crunchy Veggies

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 Quinoa Bowl with Crunchy Veggies

Skewered shrimp grilled with lemon and garlic, served over fluffy quinoa and a medley of crisp bell peppers and snap peas.

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NUTRITION

Protein

40.5g

Fat

11g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz raw Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Cucumber

1/2 cup Sugar Snap Peas

1.5 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

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PREPARATION

1
Preheat your grill or a grill pan over medium-high heat.
2
Toss the shrimp with half of the olive oil, lemon juice, and a pinch of salt and pepper.
3
Thread the shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
4
In a medium bowl, combine the cooked quinoa with the chopped red bell pepper, cucumber, and snap peas.
5
Whisk the remaining olive oil and lemon juice together, then drizzle over the quinoa and veggie mixture.
6
Top the bowl with the grilled shrimp and serve immediately.