Name: Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Large Shrimp, peeled and deveined; 1/2 cup Cooked Quinoa; 1/2 cup Cucumber, diced; 1/3 cup Cherry Tomatoes, halved; 1 cup Baby Spinach; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 clove Garlic, minced; 1 tablespoon Fresh Parsley, chopped

Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette

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 Quinoa Salad with Lemon Vinaigrette

Tender grilled shrimp tossed with fluffy quinoa and crisp cucumbers in a zesty lemon vinaigrette, finished with a sprinkle of fresh, fragrant parsley.

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NUTRITION

Protein

35.9g

Fat

8.5g

Carbs

25.5g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Large Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1/2 cup Cucumber, diced

1/3 cup Cherry Tomatoes, halved

1 cup Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

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PREPARATION

1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped parsley to create the vinaigrette.
2
Place the shrimp in a shallow dish and toss with half of the vinaigrette, allowing it to marinate for 5-10 minutes.
3
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with oil spray.
4
Grill the shrimp for 2-3 minutes per side until pink, opaque, and slightly charred.
5
In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and baby spinach.
6
Drizzle the remaining vinaigrette over the salad and toss well to coat all ingredients evenly.
7
Top the salad with the warm grilled shrimp and serve immediately.