Grilling brings out the flavour of fresh vegetables similar to asparagus. Add shrimp, quinoa and a refreshing lemon vinaigrette and you’ve a delicious and quick spring or summer salad.
Preparation time: 45 minutes
Servings: 4
Serving suggestions: Serve with skimmed milk and grapes
Ingredients
- 2 cups fresh asparagus, large spears, cut into 1-inch pieces
- ½ yellow or red bell pepper, cut into 1/2″ pieces
- 1 garlic clove, chopped
- 1 can (14 ounces) quartered artichoke hearts, drained
- 12 ounces fresh or frozen large raw shrimp, peeled and de-veined
- 1 ½ cups dry quinoa, cooked in keeping with package directions
For a lemon vinaigrette
- 1 teaspoon grated lemon zest (optional)
- 3 tbsp fresh or bottled lemon juice
- 3 tablespoons of olive oil
- 1 teaspoon of Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ teaspoon ground black pepper
Directions
- Place the vinaigrette ingredients in a small bowl and blend until combined; put aside.
- Cut the vegetables as directed.
- Heating grill and grilling tray.
- Place the vegetables and shrimp in a big bowl; add about 1/3 of the vinaigrette (about 3 tablespoons) and blend.
- Spread the shrimp-vegetable mixture on the new grilling tray.
- Grill, turning shrimp and vegetables until shrimp are opaque, about 5-6 minutes; remove from the grill.
- Serve the grilled mix over the cooked quinoa and drizzle with the vinaigrette.
Recipe and photo courtesy What’s cooking? USDA mixing bowl.
Nutrition information
Amount per serving
Calories
460
%DV* | |
Total fat content 16g | |
Saturated fat 2 gr | |
Trance Fat | |
cholesterol 115 mg | |
Sodium 420 mg | |
Total carbohydrates 51g | |
Dietary fiber 7g | |
Sugars 6g | |
Added sugars 0g | |
Protein 29g | |
Vitamin D 0mcg | |
Calcium 200mg | |
Iron 6mg | |
Potassium 860 mg |
*Each day percentages are included where available. They’re based on a 2000 calorie eating regimen. Your each day value could also be higher or lower depending in your caloric needs.