Name: Edamame Quinoa Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shrimp; 1 cup Shelled edamame; 0.5 cup Cooked quinoa; 0.5 cup Chopped cucumber; 0.25 cup Diced red bell pepper; 1 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Edamame Quinoa Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Edamame Quinoa Salad with Lemon-Herb Vinaigrette

Chilled shrimp and steamed edamame tossed with fluffy quinoa and crisp vegetables in a zesty lemon-herb vinaigrette for a refreshing, nutrient-dense bite.

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NUTRITION

Protein

46.7g

Fat

17.3g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shrimp

1 cup Shelled edamame

0.5 cup Cooked quinoa

0.5 cup Chopped cucumber

0.25 cup Diced red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
In a large mixing bowl, combine the chilled cooked shrimp, steamed edamame, and cooked quinoa.
2
Add the chopped cucumber and diced red bell pepper to the bowl to provide a refreshing crunch.
3
In a small separate jar, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and garlic powder.
4
Drizzle the lemon-herb vinaigrette over the salad and toss thoroughly to ensure every ingredient is well-coated.
5
Garnish with fresh parsley and serve immediately or refrigerate for an hour to let the flavors meld.