Name: Seared Shrimp and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 ounces Raw Shrimp; 0.5 cup Cooked Quinoa; 0.5 cup diced Red Bell Pepper; 0.5 cup diced Cucumber; 0.5 cup Sugar Snap Peas; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

Seared Shrimp and Quinoa Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Quinoa Salad with Crunchy Vegetables

Pan-seared shrimp tossed with fluffy quinoa and crisp garden vegetables, finished with a zesty lemon-herb vinaigrette for a refreshing crunch.

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NUTRITION

Protein

41.7g

Fat

14.2g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Raw Shrimp

0.5 cup Cooked Quinoa

0.5 cup diced Red Bell Pepper

0.5 cup diced Cucumber

0.5 cup Sugar Snap Peas

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Cook the quinoa according to package instructions and set aside to cool.
2
Pat the shrimp dry with paper towels and season with a pinch of sea salt and black pepper.
3
Heat one teaspoon of olive oil in a large skillet over medium-high heat.
4
Add the shrimp to the skillet and sear for 2 minutes per side until they are pink and opaque.
5
Chop the red bell pepper, cucumber, and sugar snap peas into small, uniform pieces.
6
In a small bowl, whisk together the remaining olive oil, lemon juice, and fresh parsley to create the dressing.
7
Combine the cooled quinoa, chopped vegetables, and seared shrimp in a large mixing bowl.
8
Drizzle the lemon-herb dressing over the salad and toss gently to coat everything evenly.