Shrimp and vegetable skewers with quinoa salad

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, chopped into large pieces
• 1 yellow bell pepper, chopped into large pieces
• 1 red onion, chopped into large pieces
• 1 zucchini, chopped into large pieces
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 2 cups mixed greens
• 1/4 cup crumbled feta cheese
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat grill to medium-high heat.
2. Thread the shrimp and chopped vegetables onto skewers, alternating between shrimp and veggies.
3. In a small bowl, whisk together olive oil, minced garlic, fresh lemon juice, honey, salt, and pepper. Brush the skewers with the marinade.
4. Grill the skewers for about 3-4 minutes per side, or until the shrimp is cooked through and the vegetables are slightly charred.
5. In a large bowl, mix the cooked quinoa with mixed greens and balsamic vinaigrette.
6. Serve the skewers hot with a side of quinoa salad topped with crumbled feta cheese.

Calorie breakdown (per serving, without dressing):

• Shrimp and vegetable skewers: 276 calories
• Quinoa salad: 172 calories
• Total: 448 calories
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