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Grilled California Asparagus and Shrimp Quinoa Salad w/Lemon Vinaigrette Recipe

Make Half Your Plate Fruits & Veggies

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
Lemon Vinaigrette 1 tsp grated lemon peel (optional) 3 tbsp fresh or bottled lemon juice 2 tbsp olive oil 1 tsp Dijon mustard ½ tsp dried thyme leaves ½ tsp ground black pepper Salad 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 oz can quartered artichoke hearts, drained 12 oz fresh or frozen jumbo or large raw shrimp, peeled and deveined 1½ cups dry quinoa, cooked according to 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 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.

Serves: 4

Fruits & Veggies per Serving 1.25 Cups



Nutrition Information per Serving:

Calories: 500 Total Fat: 19g Saturated Fat: 3.5g % of Calories from Fat: 34% % Calories from Sat Fat: 6%		Protein: 33g Carbohydrates: 52g Cholesterol: 125mg Dietary Fiber: 7g Sodium: 570mg


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.