Name: Grilled Shrimp and Vegetable Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Shrimp; 0.5 cup Quinoa; 0.5 cup Zucchini; 0.5 cup Red Bell Pepper; 0.25 cup Greek Yogurt; 1 tsp Olive Oil; 1 tbsp Lemon Juice

Grilled Shrimp and Vegetable Quinoa Bowl

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 Vegetable Quinoa Bowl

Grilled shrimp and charred vegetables served over a bed of fluffy quinoa, finished with a dollop of zesty lemon-herb yogurt for a cooling, creamy touch.

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NUTRITION

Protein

42.6g

Fat

9.5g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Shrimp

0.5 cup Quinoa

0.5 cup Zucchini

0.5 cup Red Bell Pepper

0.25 cup Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of dried oregano to create the dressing.
2
Toss the raw shrimp, sliced zucchini, and bell peppers in olive oil and garlic powder until evenly coated.
3
Heat a grill or cast-iron skillet over medium-high heat and cook the shrimp and vegetables until the shrimp are opaque and the veggies are slightly charred.
4
Place the warm cooked quinoa in a bowl and top with the grilled shrimp and vegetable mixture.
5
Garnish with the lemon-herb yogurt sauce for a bright, refreshing finish.