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.

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

Char-grilled shrimp and fluffy quinoa tossed with oven-roasted broccoli and a zesty lemon vinaigrette, finished with a sprinkle of fresh, aromatic parsley.

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NUTRITION

414kcal
Protein
43.7g
Fat
14.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces raw Shrimp, peeled and deveined

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, a pinch of salt, and black pepper, then roast for 15-20 minutes until the edges are tender and slightly browned.

  • 3

    While the broccoli is roasting, pat the shrimp dry and season them with the minced garlic, salt, and pepper.

  • 4

    Heat a grill pan or cast-iron skillet over medium-high heat and grill the shrimp for 2-3 minutes per side until they are opaque and have a nice char.

  • 5

    In a serving bowl, combine the warm cooked quinoa with the roasted broccoli and grilled shrimp.

  • 6

    Whisk together the remaining teaspoon of olive oil and the fresh lemon juice, then drizzle over the bowl and toss gently to coat before serving.

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.

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Bowl with Roasted Broccoli

Char-grilled shrimp and fluffy quinoa tossed with oven-roasted broccoli and a zesty lemon vinaigrette, finished with a sprinkle of fresh, aromatic parsley.

NUTRITION

414kcal
Protein
43.7g
Fat
14.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 ounces raw Shrimp, peeled and deveined

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, a pinch of salt, and black pepper, then roast for 15-20 minutes until the edges are tender and slightly browned.

  • 3

    While the broccoli is roasting, pat the shrimp dry and season them with the minced garlic, salt, and pepper.

  • 4

    Heat a grill pan or cast-iron skillet over medium-high heat and grill the shrimp for 2-3 minutes per side until they are opaque and have a nice char.

  • 5

    In a serving bowl, combine the warm cooked quinoa with the roasted broccoli and grilled shrimp.

  • 6

    Whisk together the remaining teaspoon of olive oil and the fresh lemon juice, then drizzle over the bowl and toss gently to coat before serving.