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Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

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.

  • 45 minutes
  • 4 Servings
  • $9.00 or more

Ingredients

  • 2 cups fresh asparagus, large spears
  • 1/2 yellow or red bell pepper
  • 1 clove garlic
  • 1 14 ounce can quartered artichoke hearts
  • 12 ounces fresh or frozen large raw shrimp
  • 1 1/2 cups dry quinoa

Steps

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 tablespoons) 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 to 6 minutes); remove from grill.

7

Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.

Ingredients

Serving Size: 1/4 of the recipe

NutrientsAmount
Total Calories460
Total Fat16 g
Saturated Fat2 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Linoleic Acid4 g
α-Linolenic Acid0.4 g
Omega 3 - EPA68 mg
Omega 3 - DHA100 mg
Cholesterol115 mg
Carbohydrates51 g
Dietary Fiber7 g
Total Sugars6 g
Added Sugars included0 g
Protein29 g
Minerals
Calcium200 mg
Potassium860 mg
Sodium420 mg
Copper752 mcg
Iron6 mg
Magnesium192 mg
Phosphorus552 mg
Selenium33 mcg
Zinc4 mg
Vitamins
Vitamin A96 mcg RAE
Vitamin B60.6 mg
Vitamin B120.8 mcg
Vitamin C54 mg
Vitamin D0 mcg
Vitamin E6 mg
Vitamin K56 mcg
Folate216 mcg DFE
Thiamin0.4 mg
Riboflavin0.4 mg
Niacin4 mg
Choline156 mg

Source:

  • Produce for Better Health Foundation