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Ken Holmen, MD
President and CEO

Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

Published in Recipes, Salads & Vegetables Author: CentraCare

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.

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette46016 g.2 g.0 g.420 mg.51 g.7 g.29 g.

* From choosemyplate.gov