
Ingredients
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
Steps
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.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 460 |
Total Fat | 16 g |
Saturated Fat | 2 g |
Cholesterol | 115 mg |
Sodium | 420 mg |
Carbohydrates | 51 g |
Dietary Fiber | 7 g |
Total Sugars | 6 g |
Added Sugars included | 0 g |
Protein | 29 g |
Vitamin D | 0 mcg |
Calcium | 200 mg |
Iron | 6 mg |
Potassium | 860 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.