Grilled California Asparagus and Shrimp Quinoa Salad w/Lemon Vinaigrette

Prep Time: 45 minsServings: 4
Grilling brings out the flavor in luscious fresh vegetables like California asparagus. Add shrimp, quinoa, and refreshing lemon vinaigrette, and you have a delicious and quick spring or summer salad.



  1. Place vinaigrette ingredients in a small bowl and whisk; set aside.
  2. Cut vegetables as directed. Heat grill and grilling tray.
  3. Place vegetables and shrimp in a large bowl; add about half of the vinaigrette (about 3 tbsp) and toss.
  4. Spread shrimp-vegetable mixture over hot grilling tray.
  5. Grill, turning shrimp and vegetables, until done (about 5-6 minutes); remove from grill.
  6. Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.


Recipe courtesy of California Asparagus Commission.

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