Asparagus and Shrimp Quinoa Bowl
Print Recipe
Serves4 (1 1/2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 1 cup quinoa
- 1 clove garlic, minced
- 1 teaspoon lemon zest (optional)
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon black pepper
- 2 cups asparagus, cut into 1" pieces (one bunch)
- 1/2 yellow pepper, cut into 1/2 inch pieces
- 1 14-ounce can artichoke hearts, drained, quartered
- 12 ounces large shrimp, raw, peeled and deveined
Directions
- Add quinoa to a pot and fill with water. Swish grains around to rinse well, drain, and add back to pot. Add 2 cups water and bring to a boil. Cover and reduce heat to a simmer. Cook until liquid is absorbed, 10-15 minutes.
- Combine garlic, lemon zest, lemon juice, olive oil, mustard, thyme, and black pepper in a small bowl and whisk well. Set aside.
- Heat grill and grilling tray.
- Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tablespoons) and toss.
- Spread shrimp-vegetable mixture over hot grilling tray.
- Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color, about 5 minutes. Remove from grill.
- Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.
Recipe Tips
Use brown rice, couscous, grits, or cracked wheat in place of quinoa.
No grill pan? You can saute the shrimp and vegetables in a pan over medium high heat.
Nutrition Facts
Asparagus and Shrimp Quinoa Bowl
Amount Per Serving (1 1/2 cups eachg)
Calories 328
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 179mg
60%
Sodium 1152mg
48%
Potassium 781mg
22%
Total Carbohydrates 29g
10%
Dietary Fiber 9g
36%
Sugars 3g
Protein 27g
54%
Vitamin A
25%
Vitamin C
99%
Vitamin D0%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe