Name: Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Raw Shrimp, peeled and deveined; 3/4 cup Cooked Quinoa; 1 cup Zucchini, chopped; 1/2 cup Red Bell Pepper, sliced; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 clove Garlic, minced

Grilled Shrimp and Quinoa Power Bowl with Roasted Vegetables

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 Power Bowl with Roasted Vegetables

Lemon-garlic shrimp grilled to perfection and served over fluffy quinoa with oven-roasted zucchini and peppers, finished with a bright and zesty citrus drizzle.

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NUTRITION

Protein

59.7g

Fat

15g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Raw Shrimp, peeled and deveined

3/4 cup Cooked Quinoa

1 cup Zucchini, chopped

1/2 cup Red Bell Pepper, sliced

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.
2
Toss the chopped zucchini and red bell pepper with one teaspoon of olive oil, salt, and pepper on a baking sheet.
3
Roast the vegetables for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, marinate the shrimp in a bowl with the remaining teaspoon of olive oil, minced garlic, and a pinch of salt.
5
Thread the shrimp onto skewers or place directly on the grill, cooking for 2-3 minutes per side until pink and opaque.
6
Warm the pre-cooked quinoa and place it at the base of a large bowl.
7
Top the quinoa with the roasted vegetables and grilled shrimp.
8
Drizzle the entire bowl with fresh lemon juice and garnish with fresh herbs if desired before serving.