YOUR SOLIN GENERATED RECIPE
High-Protein Shrimp Quinoa Tabbouleh
Zesty grilled shrimp served over a vibrant bed of herb-packed quinoa and crisp vegetables, finished with a bright and tangy lemon-garlic dressing.
INGREDIENTS
8 oz Shrimp
0.5 cup Cooked quinoa
1 cup Fresh parsley
0.25 cup Fresh mint
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the shrimp dry with paper towels and season with half of the sea salt and black pepper.
Heat a non-stick skillet over medium-high heat and sear the shrimp for 2-3 minutes per side until they are pink and opaque.
In a large mixing bowl, combine the cooked quinoa, finely chopped parsley, chopped mint, diced cucumber, halved cherry tomatoes, and minced red onion.
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and the remaining salt and pepper.
Pour the dressing over the quinoa and herb mixture, tossing thoroughly to ensure every leaf is coated.
Divide the tabbouleh onto plates and top with the warm grilled shrimp to serve.