Shrimp and vegetable skewers with quinoa salad


  • 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


  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