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:

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