Grilled Shrimp and Quinoa Power Bowl with Roasted Chickpeas

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

Grilled Shrimp and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl with Roasted Chickpeas

Grilled marinated shrimp served over a bed of fluffy quinoa and baby spinach, topped with roasted chickpeas and a zesty lemon-garlic drizzle.

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NUTRITION

569kcal
Protein
57.5g
Fat
18.3g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Raw Shrimp

0.5 cup Cooked Quinoa

0.5 cup Canned Chickpeas

1 tablespoon Extra Virgin Olive Oil

2 cups Baby Spinach

1 tablespoon Fresh Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat oven to 400°F and toss chickpeas with a teaspoon of the olive oil and a pinch of sea salt.

  • 2

    Roast chickpeas on a parchment-lined tray for 20 minutes until they reach a satisfying crunch.

  • 3

    While chickpeas roast, prepare quinoa according to package instructions until fluffy and light.

  • 4

    Toss the shrimp with minced garlic, fresh lemon juice, and the remaining olive oil.

  • 5

    Grill the shrimp over medium-high heat for 2-3 minutes per side until they are pink and opaque.

  • 6

    Layer the baby spinach, cooked quinoa, and grilled shrimp in a large bowl, then finish with the roasted chickpeas.

Grilled Shrimp and Quinoa Power Bowl with Roasted Chickpeas

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

Grilled Shrimp and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Quinoa Power Bowl with Roasted Chickpeas

Grilled marinated shrimp served over a bed of fluffy quinoa and baby spinach, topped with roasted chickpeas and a zesty lemon-garlic drizzle.

NUTRITION

569kcal
Protein
57.5g
Fat
18.3g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Raw Shrimp

0.5 cup Cooked Quinoa

0.5 cup Canned Chickpeas

1 tablespoon Extra Virgin Olive Oil

2 cups Baby Spinach

1 tablespoon Fresh Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat oven to 400°F and toss chickpeas with a teaspoon of the olive oil and a pinch of sea salt.

  • 2

    Roast chickpeas on a parchment-lined tray for 20 minutes until they reach a satisfying crunch.

  • 3

    While chickpeas roast, prepare quinoa according to package instructions until fluffy and light.

  • 4

    Toss the shrimp with minced garlic, fresh lemon juice, and the remaining olive oil.

  • 5

    Grill the shrimp over medium-high heat for 2-3 minutes per side until they are pink and opaque.

  • 6

    Layer the baby spinach, cooked quinoa, and grilled shrimp in a large bowl, then finish with the roasted chickpeas.