Name: Grilled Shrimp and Vegetable Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Raw Shrimp; 3/4 cup Cooked Quinoa; 1/2 cup Chopped Zucchini; 1/2 cup Chopped Red Bell Pepper; 1.25 tablespoons Olive Oil; 1 tablespoon Slivered Almonds; 1 tablespoon Lemon Juice; 1 clove Minced Garlic

Grilled Shrimp and Vegetable Quinoa Bowl

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 Vegetable Quinoa Bowl

Char-grilled shrimp and colorful vegetables served over fluffy quinoa with a bright lemon-garlic drizzle and a sprinkle of toasted almonds.

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NUTRITION

Protein

34.8g

Fat

24.7g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Raw Shrimp

3/4 cup Cooked Quinoa

1/2 cup Chopped Zucchini

1/2 cup Chopped Red Bell Pepper

1.25 tablespoons Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Lemon Juice

1 clove Minced Garlic

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PREPARATION

1
Whisk together the olive oil, minced garlic, and lemon juice in a small bowl to create a dressing.
2
Toss the raw shrimp, chopped zucchini, and red bell peppers with half of the prepared dressing.
3
Grill the shrimp and vegetables over medium-high heat until the shrimp is opaque and the vegetables are tender with light char marks.
4
Place the warm cooked quinoa in a serving bowl as the base.
5
Arrange the grilled shrimp and vegetables over the quinoa.
6
Top the bowl with toasted slivered almonds and drizzle with the remaining lemon-garlic dressing before serving.