Crispy Chickpea and Herb Quinoa Bowl with Lemon Seared Shrimp

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

Crispy Chickpea and Herb Quinoa Bowl with Lemon Seared Shrimp

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Herb Quinoa Bowl with Lemon Seared Shrimp

Sautéed lemon-garlic shrimp served over fluffy quinoa and roasted chickpeas, finished with a handful of fresh herbs and a bright, zesty citrus dressing.

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NUTRITION

398kcal
Protein
44.5g
Fat
9.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Large Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas, rinsed and dried

1 teaspoon Extra Virgin Olive Oil

2 cups Fresh Arugula

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the chickpeas completely dry with a paper towel and season with a pinch of salt and paprika if desired.

  • 2

    Heat a small non-stick skillet over medium heat and toast the chickpeas for 5-7 minutes, shaking the pan frequently until they are golden and slightly crisp.

  • 3

    Remove chickpeas from the pan and set aside.

  • 4

    In the same skillet, add the olive oil and minced garlic, sautéing for 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and sear for 2-3 minutes per side until pink, opaque, and slightly caramelized.

  • 6

    While shrimp cooks, toss the cooked quinoa with the fresh parsley and half of the lemon juice.

  • 7

    Place the arugula in a bowl and top with the herb quinoa, crispy chickpeas, and seared shrimp.

  • 8

    Drizzle the remaining lemon juice over the bowl and serve immediately.

Crispy Chickpea and Herb Quinoa Bowl with Lemon Seared Shrimp

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

Crispy Chickpea and Herb Quinoa Bowl with Lemon Seared Shrimp

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Herb Quinoa Bowl with Lemon Seared Shrimp

Sautéed lemon-garlic shrimp served over fluffy quinoa and roasted chickpeas, finished with a handful of fresh herbs and a bright, zesty citrus dressing.

NUTRITION

398kcal
Protein
44.5g
Fat
9.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Large Shrimp, peeled and deveined

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas, rinsed and dried

1 teaspoon Extra Virgin Olive Oil

2 cups Fresh Arugula

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the chickpeas completely dry with a paper towel and season with a pinch of salt and paprika if desired.

  • 2

    Heat a small non-stick skillet over medium heat and toast the chickpeas for 5-7 minutes, shaking the pan frequently until they are golden and slightly crisp.

  • 3

    Remove chickpeas from the pan and set aside.

  • 4

    In the same skillet, add the olive oil and minced garlic, sautéing for 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and sear for 2-3 minutes per side until pink, opaque, and slightly caramelized.

  • 6

    While shrimp cooks, toss the cooked quinoa with the fresh parsley and half of the lemon juice.

  • 7

    Place the arugula in a bowl and top with the herb quinoa, crispy chickpeas, and seared shrimp.

  • 8

    Drizzle the remaining lemon juice over the bowl and serve immediately.