Name: Grilled Shrimp and Quinoa Salad with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Large Shrimp, peeled and deveined; 1/2 cup Cooked Quinoa; 1 1/2 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 clove Garlic, minced

Grilled Shrimp and Quinoa Salad with Roasted Broccoli

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 Roasted Broccoli

Char-grilled shrimp and fluffy quinoa tossed with tender roasted broccoli and a zesty lemon-garlic vinaigrette for a bright, refreshing finish.

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NUTRITION

Protein

42.4g

Fat

11.9g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Large Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1 1/2 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2
Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-18 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, season the shrimp with a pinch of salt and pepper.
5
Heat a grill or grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink and opaque.
6
In a large mixing bowl, whisk together the remaining 1 teaspoon of olive oil, lemon juice, and minced garlic to create the dressing.
7
Add the cooked quinoa, roasted broccoli, and grilled shrimp to the bowl.
8
Toss all ingredients together until evenly coated with the dressing and serve immediately.