Serves 4
409 cal · 30 min
Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Recipe GLPR5251a2bcf3f65d
A fresh and vibrant salad featuring grilled shrimp and vegetables served over fluffy quinoa, dressed with a bright lemon vinaigrette. The shrimp are cooked until opaque and tender, while the asparagus and artichoke hearts develop a light char on the grill. This protein-rich dish is perfect for a light lunch or dinner.
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Ingredients
2 cups fresh asparagus, large spears, cut into 1-inch pieces
1/2 yellow or red bell pepper, cut into 1/2-inch 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
1 teaspoon grated lemon peel
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
In a small bowl, combine the lemon peel, lemon juice, olive oil, Dijon mustard, dried thyme, and black pepper. Whisk until well emulsified. Set the vinaigrette aside.
Trim the asparagus and cut into 1-inch pieces. Cut the bell pepper into 1/2-inch pieces. Mince the garlic. Drain the canned artichoke hearts and set aside.
Prepare your grill by preheating it to medium-high heat. Place a grill tray or basket on the grates and allow it to heat until hot.
In a large bowl, combine the cut asparagus, bell pepper, minced garlic, artichoke hearts, and shrimp. Pour about 1/3 of the vinaigrette (approximately 3 tablespoons) over the mixture and toss until everything is well coated.
Spread the shrimp and vegetable mixture in a single layer over the hot grill tray.
Grill for 5 to 6 minutes, stirring and turning the shrimp and vegetables occasionally to ensure even cooking. The shrimp are done when the flesh becomes opaque throughout and no longer appears translucent. Remove from the grill.
Divide the cooked quinoa among four serving bowls. Top each portion with the grilled shrimp and vegetable mixture. Drizzle the remaining vinaigrette over the top and serve immediately.
