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.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 serving
409
カロリー
21g
タンパク質
51g
炭水化物
15g
脂質
12g
食物繊維
4g
糖類
281mg
ナトリウム
飽和脂肪酸 2 g · コレステロール 84 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
fresh asparagus, large spears, cut into 1" pieces
2 cups
yellow or red bell pepper, cut into 1/2" pieces
1/2
garlic, minced
1 clove
14 ounce can quartered artichoke hearts, drained
1
fresh or frozen large raw shrimp, peeled and deveined
12 ounces
dry quinoa
1 1/2 cups · cooked according to package directions
grated lemon peel
1 teaspoon · optional
fresh or bottled lemon juice
3 tablespoons
olive oil
3 tablespoons
Dijon mustard
1 teaspoon
dried thyme leaves
1/2 teaspoon
ground black pepper
1/2 teaspoon
作り方
- 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.
出典: USDA MyPlate Kitchen · Produce for Better Health Foundation
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