Name: Grilled Shrimp and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces raw Shrimp, peeled and deveined; 0.5 cup cooked Quinoa; 2 cups Broccoli florets; 1 tablespoon Extra Virgin Olive Oil; 0.5 medium Lemon; 1 clove Garlic, minced

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

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 Bowl with Roasted Broccoli

Lemon-garlic shrimp grilled to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a zesty squeeze of charred lemon.

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NUTRITION

Protein

43.7g

Fat

17.5g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces raw Shrimp, peeled and deveined

0.5 cup cooked Quinoa

2 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

0.5 medium Lemon

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly crisp.
3
In a small bowl, whisk together the remaining olive oil, minced garlic, and the zest from the lemon half.
4
Toss the shrimp in the garlic-lemon mixture and let it marinate for 5 minutes.
5
Heat a grill pan or outdoor grill over medium-high heat and grill the shrimp for 2-3 minutes per side until pink and opaque.
6
Place the lemon half cut-side down on the grill for 1-2 minutes to char.
7
Warm the pre-cooked quinoa and place it in the base of a bowl.
8
Top the quinoa with the roasted broccoli and grilled shrimp, then squeeze the charred lemon over the entire bowl before serving.