Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
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Ingredients
- 2 cups fresh asparagus, large spears (cut into 1" pieces)
- 1/2 yellow or red bell pepper (cut into 1/2" pieces)
- 1 clove garlic (minced)
- 1 14 ounce can quartered artichoke hearts (drained)
- 12 ounces fresh or frozen large raw shrimp (peeled and deveined)
- 1 1/2 cups dry quinoa (cooked according to package directions)
- 1 teaspoon grated lemon peel (optional)
- 3 tablespoons fresh or bottled lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
Instructions
- Place vinaigrette ingredients in a small bowl and whisk; set aside.
- Cut vegetables as directed.
- Heat grill and grilling tray.
- Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tablespoons) and toss.
- Spread shrimp-vegetable mixture over hot grilling tray.
- Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color (about 5 to 6 minutes); remove from grill.
- Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.
Nutrition
| Calories | 460 |
|---|---|
| Protein | 29 g |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Cholesterol | 115 mg |
| Sodium | 420 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation