Asparagus and Shrimp Quinoa Bowl
Servings
41 1/2 cups each
Ingredients
Instructions
  1. 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.
  2. Combine garlic, lemon zest, lemon juice, olive oil, mustard, thyme, and black pepper in a small bowl and whisk well. Set aside.
  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 minutes. Remove from grill.
  7. Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.
Recipe Notes

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.
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