Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

30 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 2 cupsfresh asparagus
• ½bell pepper
• 1garlic
• 1 canquartered artichoke hearts
• 12 ozlarge raw shrimp
• 1½ cupsdry quinoa
• 4.9 mllemon peel (optional)
• 44.4 mllemon juice
• 44.4 mlolive oil
• 4.9 mlDijon mustard
• 2½ mldried thyme leaves
• 2½ mlground black pepper

How to cook it

1. Whisk the lemon juice, olive oil, mustard, thyme, and black pepper together in a small bowl and set aside.
2. Chop the asparagus into 1-inch pieces and the bell pepper into 1/2-inch pieces.
3. Preheat your grill and a grilling tray.
4. Combine the prepared vegetables, shrimp, and garlic in a large bowl, then toss with 3 tablespoons of the prepared dressing.
5. Spread the shrimp and vegetable mixture evenly across the hot grilling tray.
6. Grill for 5 to 6 minutes, turning occasionally, until the shrimp are opaque and cooked through, then remove from the heat.
7. Serve the grilled mixture over the cooked quinoa and drizzle with the remaining dressing.

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