Grilled Shrimp and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl

Grilled shrimp and fluffy quinoa tossed with fresh cucumbers, cherry tomatoes, and a zesty lemon-herb vinaigrette, finished with creamy sliced avocado.

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NUTRITION

417kcal
Protein
39.7g
Fat
12.7g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Raw Shrimp

3/4 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

30 grams Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Rinse and cook the quinoa according to the package instructions until it is light and fluffy.

  • 2

    Season the raw shrimp with sea salt, black pepper, and the dried oregano.

  • 3

    Grill the shrimp over medium-high heat for approximately two to three minutes per side until they are pink and opaque.

  • 4

    Whisk together the lemon juice and olive oil in a large mixing bowl to create a simple, zesty dressing.

  • 5

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumbers to the bowl with the dressing.

  • 6

    Toss all the ingredients gently until the vegetables and grains are evenly coated.

  • 7

    Transfer the mixture to a serving bowl and top with the grilled shrimp and fresh avocado slices.

Grilled Shrimp and Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl

Grilled shrimp and fluffy quinoa tossed with fresh cucumbers, cherry tomatoes, and a zesty lemon-herb vinaigrette, finished with creamy sliced avocado.

NUTRITION

417kcal
Protein
39.7g
Fat
12.7g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Raw Shrimp

3/4 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

30 grams Avocado

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Rinse and cook the quinoa according to the package instructions until it is light and fluffy.

  • 2

    Season the raw shrimp with sea salt, black pepper, and the dried oregano.

  • 3

    Grill the shrimp over medium-high heat for approximately two to three minutes per side until they are pink and opaque.

  • 4

    Whisk together the lemon juice and olive oil in a large mixing bowl to create a simple, zesty dressing.

  • 5

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumbers to the bowl with the dressing.

  • 6

    Toss all the ingredients gently until the vegetables and grains are evenly coated.

  • 7

    Transfer the mixture to a serving bowl and top with the grilled shrimp and fresh avocado slices.