Grilled Asparag us and Shrimp Quinoa Salad with Lemon Vinaigrette Recipe
 
Prep time
Cook time
Total time
 
Grilling brings out the flavor in fresh vegetables like asparagus. Add shrimp, quinoa, and refreshing lemon vinaigrette, and you have a delicious and quick spring or summer salad.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 4 servings
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
  • Lemon Vinaigrette, divided
  • 3 tbsp fresh or bottled lemon juice
  • 1 tsp grated lemon peel (optional)
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp dried thyme leaves
  • ½ tsp ground black pepper
Instructions
  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 ⅓ 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.
Notes
Serve with 8 oz (1 cup) non-fat milk and ¾ cup red grapes.
Recipe by VitaShip at http://www.vitaship.com/blog/shrimp-quinoa-salad/