Name: Garlic Shrimp and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Shrimp; 0.5 cup Quinoa; 1 tbsp Extra virgin olive oil; 3 clove Garlic; 2 cup Baby spinach; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Red pepper flakes; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Garlic Shrimp and Quinoa Bowl

Pan-seared shrimp tossed in a vibrant garlic-lemon sauce served over fluffy quinoa with wilted spinach for a light yet satisfying meal.

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NUTRITION

Protein

53.4g

Fat

18.1g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp

0.5 cup Quinoa

1 tbsp Extra virgin olive oil

3 clove Garlic

2 cup Baby spinach

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

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PREPARATION

1
Rinse the quinoa thoroughly under cold water and cook according to package instructions until tender and fluffy.
2
Pat the shrimp dry with paper towels to ensure a good sear, then season with the sea salt and black pepper.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4
Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
5
Lower the heat to medium and stir in the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
6
Add the baby spinach to the skillet and toss gently with the shrimp until the leaves are just wilted.
7
Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley to brighten the flavors.
8
Place the cooked quinoa in a bowl and top with the garlic shrimp and spinach mixture, drizzling any remaining pan juices over the top.