Recipes

Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette


Grilling brings out the flavor in fresh vegetables like asparagus. Add shrimp, quinoa, and refreshing lemon vinaigrette, and you have a delicious and quick summer salad. Serve with non-fat milk and grapes to round out the meal.

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INGREDIENTS FOR THE GRILL

  • 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 oz can quartered artichoke hearts (drained)
  • 12 oz fresh or frozen large raw shrimp (peeled and deveined)
  • 1 1/2 cups dry quinoa (cooked according to package directions)

INGREDIENTS FOR THE LEMON VINAIGRETTE

  • 1 tsp. grated lemon peel (optional)
  • 3 Tbsp. fresh or bottled lemon juice
  • 3 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. ground black pepper

DIRECTIONS

  1. Place vinaigrette ingredients in a small bowl and whisk; set aside.
  2. Cut vegetables as directed.
  3. Heat grill and grilling tray.
  4. Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tbsp) and toss.
  5. Spread shrimp-vegetable mixture over hot grilling tray.
  6. Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color (about 5-6 minutes); remove from grill.
  7. Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.

NUTRITION

Servings: 4
Calories: 460
Fat: 16 g
Protein: 29 g
Carbohydrates: 51 g
Dietary Fiber: 7 g
Sodium: 420 mg

Source: USDA Mixing Bowl

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