Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

Name: Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Total time: 45 min
Yield: 4 Servings
Ingredients: 🌱 2 cups fresh asparagus, large spears; 1/2 yellow or red bell pepper; 🧄 1 clove garlic; 1 14 ounce can quartered artichoke hearts; 🦐 12 ounces fresh or frozen large raw shrimp; 1 1/2 cups dry quinoa

Cost $15, save $10

Source: Recommended by CookPal

45 Min
4 Servings
$15

Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

Cost $15, save $10

Source: Recommended by CookPal

45 Min
4 Servings
$15

INGREDIENTS

Vegetables
- 🌱 2 cups fresh asparagus, large spears
- 1/2 yellow or red bell pepper
- 🧄 1 clove garlic
- 1 14 ounce can quartered artichoke hearts
Seafood
- 🦐 12 ounces fresh or frozen large raw shrimp
Grains
- 1 1/2 cups dry quinoa

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.

NUTRIENTS

Per 1 serving

🔥

460

Calories

29
Protein
51
Carbs
16
Fats

💡 For even grilling, ensure shrimp and vegetables are uniformly cut.Use a high-quality olive oil for the vinaigrette to enhance flavor.Quinoa can be cooked in advance to save time.The salad pairs well with a chilled glass of white wine or sparkling water.