Grilled Asparagus Shrimp Quinoa Salad with Lemon Vinaigrette Recipe
Prep time:
Total time:
Serves: 4 servings
Grilling brings out the flavor in fresh vegetables like asparagus. Add shrimp, quinoa, and refreshing Lemon Vinaigrette Asparagus Shrimp Quinoa Salad recipe, and you have a delicious and quick spring or summer salad.
Ingredients
- 2 cups fresh asparagus, large spears, cut into 1” pieces
- ½ yellow or red bell pepper, cut into ½” pieces
- 1 clove garlic, minced
- 1 14 oz can quartered artichoke hearts, drained
- 12 oz fresh or frozen jumbo or large raw shrimp, peeled and deveined
- 1½ cups dry quinoa, cooked according to directions
Instructions
- Lemon Vinaigrette, divided:
- tbsp fresh or bottled lemon juice
- tsp grated lemon peel (optional)
- tbsp olive oil
- tsp Dijon mustard
- ½ tsp dried thyme leaves
- ½ tsp ground black pepper
Notes
Serve with 8 oz (1 cup) non-fat milk and ¾ cup red grapes.
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