Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

The recipe originated from USDA MyPlate

Spring colors and flavors make for a great meal, I am making this one this week. Will you be making this? Let us know in the comments.

• 2 cups fresh asparagus, large spears (cut into 1″ pieces)
• 1/2 yellow or red bell pepper (cut into 1/2″ 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 1/2 cups dry quinoa (cooked according to package directions)
  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
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground black pepper

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 about 1/3 of the vinaigrette (about 3 Tbsp) and toss.
5. Spread shrimp-vegetable mixture over a 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.

Stacy