Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Makes: 4 Servings
Total Cost:
Prep time: 45 minutes

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


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 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.



Serving Suggestions: Serve with non fat-milk and grapes.


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Easy & delicious An easy dish to make that is delicious and light. I would add more seasoning for a bit more flavor (more garlic and pepper), but otherwise, it is delicious.
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