Quinoa Salad with Lemon Vinaigrette

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Ingredients:

  • 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 drained artichoke hearts
  • 12 ounces fresh or frozen large raw shrimp (peeled and deveined)
  • 1 1/2 cups dry quinoa (cooked according to package directions)

Ingredients for 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

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 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.

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