YOUR SOLIN GENERATED RECIPE
Grilled Shrimp and Quinoa Bowl with Crunchy Vegetables
Tender grilled shrimp served over a bed of fluffy quinoa and edamame, tossed with colorful bell peppers and cabbage for a satisfying crunch.
INGREDIENTS
8.5 ounces raw Shrimp, peeled and deveined
1/2 cup cooked Quinoa
1/2 cup shelled Edamame
1 tablespoon Extra Virgin Olive Oil
1/2 cup chopped Red Bell Pepper
1/2 cup shredded Red Cabbage
PREPARATION
Rinse the quinoa and cook according to package instructions until fluffy, then set aside to cool slightly.
In a small bowl, whisk half of the olive oil with a squeeze of fresh lemon juice, salt, and black pepper.
Toss the raw shrimp in the oil mixture and let marinate for 5 to 10 minutes.
Heat a grill pan or outdoor grill over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
In a large serving bowl, combine the cooked quinoa, edamame, chopped red bell pepper, and shredded red cabbage.
Drizzle the remaining olive oil over the vegetable mixture and toss well to combine.
Top the bowl with the hot grilled shrimp and finish with a sprinkle of fresh herbs if desired.