Name: Grilled Shrimp and Quinoa Salad with Crunchy Cucumber and Tomato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Shrimp, peeled and deveined; 1/2 cup cooked Quinoa; 1 cup diced Cucumber; 1/2 cup Cherry Tomatoes, halved; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 2 tablespoons chopped Fresh Parsley

Grilled Shrimp and Quinoa Salad with Crunchy Cucumber and Tomato

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 Salad with Crunchy Cucumber and Tomato

Chilled quinoa tossed with lemon-marinated grilled shrimp, crisp cucumbers, and juicy tomatoes, finished with a sprinkle of fresh, zesty parsley.

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NUTRITION

Protein

31.6g

Fat

8.1g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Shrimp, peeled and deveined

1/2 cup cooked Quinoa

1 cup diced Cucumber

1/2 cup Cherry Tomatoes, halved

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons chopped Fresh Parsley

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PREPARATION

1
Season the raw shrimp with a pinch of salt and pepper, then grill over medium-high heat for 2-3 minutes per side until pink and opaque.
2
In a large mixing bowl, combine the cooked quinoa, diced cucumber, and halved cherry tomatoes to create a high-volume base.
3
In a small jar or ramekin, whisk together the extra virgin olive oil and lemon juice until emulsified.
4
Add the grilled shrimp and chopped fresh parsley to the quinoa and vegetable mixture.
5
Drizzle the lemon dressing over the salad and toss gently to coat all ingredients evenly.
6
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.