Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Grilling brings out the flavor in fresh vegetables like asparagus. Add shrimp, quinoa, and refreshing lemon vinaigrette, and you have a delicious and quick spring or summer salad.
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.83 of 5 (279 ratings)
Food groups
- Grains: 2 ounces
- Protein Foods: 2 ounces
- Vegetables: 1 cups
Ingredients
- 2 cups fresh asparagus, large spears, cut into 1" pieces
- 1/2 yellow or red bell pepper, cut into 1/2" pieces
- 1 clove garlic, minced
- 1 14 ounce can quartered artichoke hearts, drained
- 12 ounces fresh or frozen large raw shrimp, peeled and deveined
- 1 1/2 cups dry quinoa (cooked according to package directions)
- For the vinaigrette:
- 1 teaspoon grated lemon peel (optional)
- 3 tablespoons fresh or bottled lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
Directions
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 408.89 |
| Total Fat | 14.76 g |
| Saturated Fat | 2.3 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 84.05 mg |
| Carbohydrates | 51.08 g |
| Dietary Fiber | 11.97 g |
| Total Sugars | 4.47 g |
| Added Sugars included | 0 g |
| Protein | 20.76 g |
| Calcium | 109 mg |
| Potassium | 812 mg |
| Sodium | 280.68 mg |
| Copper | 1 mg |
| Iron | 5 mg |
| Magnesium | 172 mg |
| Phosphorus | 519 mg |
| Selenium | 27 mg |
| Zinc | 3 mg |
| Vitamin A | 82 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 37 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 5 mg |
| Vitamin K | 50 mcg |
| Folate | 197 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.4 mg |
| Niacin | 4 mg |
| Choline | 137 mg |
Notes
Serving Suggestions: Serve with non-fat milk and grapes.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/grilled-asparagus-and-shrimp-quinoa-salad-lemon-vinaigrette. Federal works are public domain in the United States.