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.
- 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.
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
Total Fat: 19g
Saturated Fat: 3.5g
Dietary Fiber: 7g
% of Calories from Fat: 34%