Shrimp Quinoa Bowl |: Health Partners:

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

Servings: 4

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.

Nutrition information

Amount per serving



Total fat 16 g
Saturated fats 2 g
Trans Fat
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.

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