Grilled Asparagus and Shrimp Quinoa Salad With Lemon Vinaigrette

Grilling brings out the flavor in luscious fresh vegetables like California asparagus, which is high in vitamin A. Add shrimp, quinoa, and refreshing lemon vinaigrette, and you have a delicious and quick spring or summer salad.


Lemon Vinaigrette

  • 3 tablespoons fresh or bottled lemon juice
  • 1 teaspoon grated lemon peel (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground black pepper


  • 2 cups fresh asparagus, large spears, cut into 1-inch pieces
  • ½ yellow or red bell pepper, cut into ½-inch pieces
  • 1 clove garlic, minced
  • 1 14-ounce can quartered artichoke hearts, drained
  • 12 ounces 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 half of the vinaigrette (about 3 tablespoons) and toss. Spread shrimp-vegetable mixture over hot grilling tray. Grill, turning shrimp and vegetables, until done (about 5 to 6 minutes); remove from grill. Serve grill mixture over cooked quinoa and drizzle with vinaigrette.

Serves: 4

Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Mark Goodwin CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

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