Name: Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Raw Shrimp; 0.25 cup Cooked Quinoa; 0.5 cup Cucumber, diced; 0.25 cup Red Bell Pepper, diced; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 tablespoon Fresh Parsley, chopped

Grilled Shrimp and Quinoa Salad with Lemon Vinaigrette

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 Salad with Lemon Vinaigrette

Char-grilled shrimp tossed with fluffy quinoa, crisp cucumbers, and bell peppers in a zesty lemon dressing, finished with a sprinkle of fresh, fragrant parsley.

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NUTRITION

Protein

39.7g

Fat

7.5g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Raw Shrimp

0.25 cup Cooked Quinoa

0.5 cup Cucumber, diced

0.25 cup Red Bell Pepper, diced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

1
Pat the shrimp dry and season lightly with sea salt and black pepper.
2
Grill the shrimp over medium-high heat for about 2 minutes per side until they are pink and opaque.
3
Whisk the lemon juice, olive oil, and a pinch of salt in a large mixing bowl to create the vinaigrette.
4
Fold the cooked quinoa, diced cucumbers, and bell peppers into the dressing until evenly coated.
5
Place the grilled shrimp on top of the quinoa mixture.
6
Garnish with freshly chopped parsley for a bright finish.