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.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 serving
409
칼로리
21g
단백질
51g
탄수화물
15g
지방
12g
식이섬유
4g
당류
281mg
나트륨
포화지방 2 g · 콜레스테롤 84 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · Produce for Better Health Foundation
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