|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.|
|Recipe Cost for 4 People: $24.06 ($6.01/serving)*|
|Preparation Time: 45 minutes|
|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 ⅓ of the vinaigrette (about 3 tbsp) and toss. Spread shrimp-vegetable mixture over hot grilling tray. Grill, turning shrimp and vegetables, until done (about 5-6 minutes); remove from grill. Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.
Complete this Healthy Plate: Serve with 8 oz (1 cup) non-fat milk and ¾ cup red grapes.
|Fruits & Veggies per Serving
|Nutrition Information per Serving:|
Total Fat: 19g
Saturated Fat: 3.5g
% of Calories from Fat: 34%
% Calories from Sat Fat: 6%
Dietary Fiber: 7g
|Each serving provides: : An excellent source of fiber, protein, vitamin C, vitamin E, thiamin, niacin, vitamin B6, folate, calcium, iron, phosphorus, magnesium, zinc, and copper, and a good source of vitamin A, riboflavin, vitamin B12, and potassium.|
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