Name: Grilled Shrimp and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 ounces Shrimp; 0.75 cup cooked Quinoa; 1.5 cups Broccoli florets; 1.5 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice; 0.25 teaspoon Smoked Paprika

Grilled Shrimp and Quinoa Bowl 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 Bowl with Roasted Broccoli

Lemon-garlic shrimp grilled to perfection and served over a bed of fluffy quinoa with tender roasted broccoli, featuring a bright citrus finish and savory charred edges.

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NUTRITION

Protein

42.9g

Fat

10.3g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Shrimp

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

0.25 teaspoon Smoked Paprika

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until tender.
3
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and smoked paprika.
4
Toss the shrimp in the marinade and let sit for 5 minutes while the grill heats up.
5
Grill the shrimp over medium-high heat for 2-3 minutes per side until they are pink and opaque.
6
Place the cooked quinoa in a serving bowl and top with the roasted broccoli and grilled shrimp.
7
Finish with an extra squeeze of fresh lemon and a sprinkle of sea salt for a bright, savory bite.