Name: Grilled Shrimp and Vegetable Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180 grams Shrimp; 0.5 cup cooked Quinoa; 0.5 cup chopped Red Bell Pepper; 0.5 cup sliced Zucchini; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic

Grilled Shrimp and Vegetable Quinoa Salad

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 Salad

Tender grilled shrimp and charred summer vegetables tossed with fluffy quinoa and a zesty lemon-herb vinaigrette for a bright, refreshing finish.

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NUTRITION

Protein

42.2g

Fat

14.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

180 grams Shrimp

0.5 cup cooked Quinoa

0.5 cup chopped Red Bell Pepper

0.5 cup sliced Zucchini

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Toss the raw shrimp, sliced zucchini, and bell pepper strips with half of the olive oil and a pinch of sea salt.
3
Grill the shrimp for about two minutes per side until pink and firm, and grill the vegetables until they have beautiful char marks.
4
In a large mixing bowl, whisk together the remaining olive oil, fresh lemon juice, and minced garlic to create a light vinaigrette.
5
Add the cooked quinoa, grilled shrimp, and charred vegetables into the bowl with the dressing.
6
Toss everything together gently until well coated and serve immediately while the ingredients are still warm.