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