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Grilled Asparagus with Shrimp Quinoa Salad with Lemon Vinaigrette

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Grilled Asparag us and Shrimp Quinoa Salad with Lemon Vinaigrette Recipe

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Grilled Asparag us and Shrimp Quinoa Salad with Lemon Vinaigrette Recipe

Prep time:  45 mins

Cook time:  6 mins

Total time:  51 mins

Serves: 4 servings

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.
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.
3.2.2925

 Quinoa Salad Label

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Filed Under: Latest News, Lunch, Recipes Tagged With: Diet, Eat Clean, Food, Healthy Choices, Healthy Recipes

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