Garlic Lemon Shrimp Quinoa Bowl

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

Garlic Lemon Shrimp Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Garlic Lemon Shrimp Quinoa Bowl

Succulent seared shrimp seasoned with fresh garlic and bright lemon zest, served atop fluffy quinoa. Accompanied by rainbow roasted vegetables including sweet bell peppers, tender broccoli florets, and caramelized onions, creating a protein-rich, nutrient-dense meal that's both satisfying and light.

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NUTRITION

417kcal
Protein
39.0g
Fat
11.8g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

6 oz large shrimp, peeled and deveined

1/2 cup quinoa

1 cup broccoli florets

1/2 cup bell pepper, sliced

1/4 cup red onion, sliced

2 teaspoons extra virgin olive oil

2 cloves garlic, minced

1/2 medium lemon (for juice and zest)

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PREPARATION

  • 1

    Rinse quinoa thoroughly and cook according to package instructions (typically 2:1 water to quinoa ratio). Fluff with a fork when done.

  • 2

    Preheat oven to 400°F (200°C).

  • 3

    Toss broccoli florets, bell pepper slices, and red onion with 1 teaspoon olive oil. Season with salt and pepper.

  • 4

    Spread vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    While vegetables are roasting, pat shrimp dry with paper towels and season with salt and pepper.

  • 6

    Mince garlic and zest half the lemon. Set aside.

  • 7

    Heat remaining 1 teaspoon olive oil in a large skillet over medium-high heat.

  • 8

    Add minced garlic to the skillet and cook for 30 seconds until fragrant.

  • 9

    Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.

  • 10

    Add lemon zest and a squeeze of fresh lemon juice to the shrimp, tossing to combine.

  • 11

    Assemble the bowl by placing quinoa as the base, arranging roasted vegetables on one side, and garlic lemon shrimp on the other.

  • 12

    Garnish with additional lemon wedges if desired and serve immediately.

Garlic Lemon Shrimp Quinoa Bowl

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

Garlic Lemon Shrimp Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Garlic Lemon Shrimp Quinoa Bowl

Succulent seared shrimp seasoned with fresh garlic and bright lemon zest, served atop fluffy quinoa. Accompanied by rainbow roasted vegetables including sweet bell peppers, tender broccoli florets, and caramelized onions, creating a protein-rich, nutrient-dense meal that's both satisfying and light.

NUTRITION

417kcal
Protein
39.0g
Fat
11.8g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

6 oz large shrimp, peeled and deveined

1/2 cup quinoa

1 cup broccoli florets

1/2 cup bell pepper, sliced

1/4 cup red onion, sliced

2 teaspoons extra virgin olive oil

2 cloves garlic, minced

1/2 medium lemon (for juice and zest)

PREPARATION

  • 1

    Rinse quinoa thoroughly and cook according to package instructions (typically 2:1 water to quinoa ratio). Fluff with a fork when done.

  • 2

    Preheat oven to 400°F (200°C).

  • 3

    Toss broccoli florets, bell pepper slices, and red onion with 1 teaspoon olive oil. Season with salt and pepper.

  • 4

    Spread vegetables on a baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and lightly caramelized.

  • 5

    While vegetables are roasting, pat shrimp dry with paper towels and season with salt and pepper.

  • 6

    Mince garlic and zest half the lemon. Set aside.

  • 7

    Heat remaining 1 teaspoon olive oil in a large skillet over medium-high heat.

  • 8

    Add minced garlic to the skillet and cook for 30 seconds until fragrant.

  • 9

    Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.

  • 10

    Add lemon zest and a squeeze of fresh lemon juice to the shrimp, tossing to combine.

  • 11

    Assemble the bowl by placing quinoa as the base, arranging roasted vegetables on one side, and garlic lemon shrimp on the other.

  • 12

    Garnish with additional lemon wedges if desired and serve immediately.