Name: Grilled Shrimp Salad with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces raw Shrimp, peeled and deveined; 0.75 cup cooked Quinoa; 1 tablespoon Olive Oil; 0.5 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 2 cups fresh Arugula; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Grilled Shrimp Salad with Quinoa and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp Salad with Quinoa and Roasted Vegetables

Grilled shrimp and charred bell peppers served over fluffy quinoa and fresh arugula with a zesty lemon-herb dressing.

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NUTRITION

Protein

31.4g

Fat

17.3g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces raw Shrimp, peeled and deveined

0.75 cup cooked Quinoa

1 tablespoon Olive Oil

0.5 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

2 cups fresh Arugula

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and set a grill or grill pan to medium-high heat.
2
Toss the chopped zucchini and red bell pepper with one teaspoon of the olive oil and a pinch of salt, then roast on a sheet pan for 15 minutes until tender and slightly charred.
3
In a small bowl, whisk together the remaining two teaspoons of olive oil, lemon juice, minced garlic, and any desired fresh herbs like parsley or oregano to create the dressing.
4
Season the shrimp with a pinch of salt and pepper, then grill for 2 to 3 minutes per side until pink and opaque.
5
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and fresh arugula.
6
Top the salad with the grilled shrimp and drizzle the lemon-herb dressing over the top before serving.