Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

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

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.

Produce for Better Health Foundation