Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

30 мин · Порций: 4

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

Что нужно

• 2 стак.fresh asparagus
• ½bell pepper
• 1garlic
• 1 бан.quartered artichoke hearts
• 12 унц.large raw shrimp
• 1½ стак.dry quinoa
• 4.9 млlemon peel (по желанию)
• 44.4 млlemon juice
• 44.4 млolive oil
• 4.9 млDijon mustard
• 2½ млdried thyme leaves
• 2½ млground black pepper

Как готовить

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.

Другие рецепты Kubbord