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.
营养成分（每份）
每份数值 · 每份分量: 1 serving
409
卡路里
21g
蛋白质
51g
碳水
15g
脂肪
12g
膳食纤维
4g
糖
281mg
钠
饱和脂肪 2 g · 胆固醇 84 mg
圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。
食材
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
步骤
- 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.
来源: USDA MyPlate Kitchen · Produce for Better Health Foundation
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