Grilling brings out the flavor of fresh vegetables like asparagus. Add shrimp, quinoa, and a refreshing lemon vinaigrette, and you have a delicious and quick spring or summer salad.
Preparation time: 45 minutes
Serving suggestions. Serve with skim milk and grapes
- 2 cups fresh asparagus, large spears, cut into 1-inch pieces
- ½ yellow or red bell pepper, cut into 1/2-inch pieces
- 1 clove of garlic, minced
- 1 can (14 oz.) squared artichoke hearts, drained
- 12 ounces fresh or frozen large raw shrimp, shelled and deveined
- 1 ½ cups dry quinoa, cooked according to package directions
For the lemon vinaigrette
- 1 teaspoon grated lemon peel (optional)
- 3 tablespoons of fresh or bottled lemon juice
- 3 tablespoons of olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon of dry thyme leaves
- ½ teaspoon ground black pepper
- Place vinaigrette ingredients in a small bowl and whisk until combined; put aside
- Cut the vegetables according to the instructions.
- Thermal grill and grill tray.
- Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tbsp) and toss.
- Spread the shrimp-vegetable mixture on the hot grill tray.
- Grill, turning shrimp and vegetables, until shrimp are opaque in color, about 5 to 6 minutes; remove from grill.
- Serve the grilled mixture over the cooked quinoa and drizzle with the vinaigrette.
Recipe and photo provided What is cooking? USDA Mixing Bowl.
Amount per serving
|Total fat 16 g|
|Saturated fats 2 g|
|Cholesterol 115 mg|
|Sodium 420 mg|
|Total carbohydrates 51 g|
|Dietary fiber 7 g|
|Sugars 6 g|
|Added sugars 0 g|
|Proteins 29 g|
|Vitamin D 0 mcg|
|Calcium 200 mg|
|iron 6 mg|
|Potassium 860 mg|
*Percent daily values are included where available. They are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your caloric needs.