YOUR SOLIN GENERATED RECIPE
Grilled Shrimp and Quinoa Salad with Fresh Herbs
Chilled quinoa tossed with lemon-marinated grilled shrimp, crisp cucumber, and a handful of fresh mint and parsley for a bright, zesty finish.
INGREDIENTS
7 ounces Shrimp
0.5 cup cooked Quinoa
0.5 cup chopped Cucumber
1 tablespoon Lemon Juice
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon chopped Fresh Parsley
1 tablespoon chopped Fresh Mint
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Pat the shrimp dry and toss them in a bowl with half of the lemon juice and half of the olive oil.
Thread the shrimp onto skewers or place them directly on the grill, cooking for 2-3 minutes per side until pink and opaque.
In a large bowl, combine the cooked quinoa, diced cucumber, chopped parsley, and chopped mint.
Whisk the remaining lemon juice with a pinch of sea salt and the remaining olive oil to create a light dressing.
Add the grilled shrimp to the quinoa mixture and drizzle with the lemon dressing.
Toss gently to combine and serve immediately or chilled for a refreshing high-protein lunch.