May Recipe: Grilled Asparagus and Shrimp Quinoa Salad

Yields: 4 servings | Prep time: 45 minutes

Ingredients:

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 ounces fresh or frozen large raw shrimp (peeled and deveined)

1 ½ cups dry quinoa (cooked according to package instructions)

For the Lemon Vinaigrette:

1 teaspoon grated lemon peel (optional)

3 tablespoons fresh or bottled lemon juice

3 tablespoons olive oil

1 teaspoon Dijon mustard

½ teaspoon dried thyme leaves

½ teaspoon ground black pepper

Directions:

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

Adapted from: ChooseMyPlate