Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

Recipe from Produce for Better Health Foundation

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

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 1/3 of the vinaigrette (about 3 tablespoons) 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.

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

Serves 4

Prep Time 45 min.

* From choosemyplate.gov