UNC Health Care

Grilled Asparagus and Shrimp Quinoa Salad

Enjoy this superfood salad with a refreshing lemon vinaigrette dressing.

Grilled Asparagus and Shrimp Quinoa Salad
Grilled Asparagus and Shrimp Quinoa Salad: Enjoy this superfood salad with a refreshing lemon vinaigrette dressing.

Prep time: 45 minutes
Yield: 4 servings

Ingredients

  • 2 cups fresh asparagus, large spears (cut into 1′ pieces)
  • ½ yellow or red bell pepper (cut into ½’ pieces)
  • 1 clove garlic (minced)
  • 1 14-ounce can quartered artichoke hearts (drained)
  • 12 ounces fresh or frozen large raw shrimp (peeled and deveined)
  • 1½ cups dry quinoa (cooked according to package directions)
  • For the lemon vinaigrette:
  • 1 teaspoon grated lemon peel (optional)
  • 3 tablespoons fresh or bottled lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground black pepper

Directions

  1. asparagus spears being cut with a chefs knife
    Fresh asparagus, large spears (cut into 1″ pieces)

    Place vinaigrette ingredients in a small bowl and whisk; set aside.

  2. Cut vegetables as directed.
  3. Heat grill and grilling tray.
  4. Place vegetables and shrimp in a large bowl; add about ⅓ of the vinaigrette (about 3 tablespoons) and toss.
  5. Spread shrimp-vegetable mixture over hot grilling tray.
  6. Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color (about 5 to 6 minutes); remove from grill.
  7. Serve grilled mixture over cooked quinoa and drizzle with vinaigrette.

Nutritional information per serving: 33 g protein; 62 g carbohydrates; 7 g dietary fiber; 570 mg sodium.

Recipe courtesy of the U.S. Department of Agriculture, recipefinder.nal.usda.gov.