Name: Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Shrimp, peeled and deveined; 1/3 cup Cooked Quinoa; 1/2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 cup Diced Cucumber; 1 cup Baby Spinach; 1 tbsp Fresh Parsley, chopped

Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette

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 Lemon Vinaigrette

Zesty grilled shrimp tossed with fluffy quinoa, crisp cucumbers, and fresh spinach in a bright lemon vinaigrette, finished with a sprinkle of fragrant parsley.

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NUTRITION

Protein

44.3g

Fat

4.4g

Carbs

17.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Shrimp, peeled and deveined

1/3 cup Cooked Quinoa

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Diced Cucumber

1 cup Baby Spinach

1 tbsp Fresh Parsley, chopped

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PREPARATION

1
Preheat a grill pan or outdoor grill to medium-high heat.
2
Lightly coat the shrimp with a tiny drop of olive oil and season with a pinch of sea salt and black pepper.
3
Grill the shrimp for 2-3 minutes per side until pink and opaque.
4
In a small bowl, whisk together the lemon juice, remaining olive oil, and chopped parsley to create the vinaigrette.
5
In a large bowl, combine the baby spinach, cooked quinoa, and diced cucumber.
6
Add the grilled shrimp to the bowl and drizzle with the lemon vinaigrette.
7
Toss gently to combine and serve immediately while the shrimp is warm.