Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
SWAP ScoreWhat's this?
4 servings; 1 1/2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
4 servings; 1 1/2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
SWAP ScoreWhat's this?
4 servings; 1 1/2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
4 servings; 1 1/2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Directions
  1. Combine lemon zest, lemon juice, olive oil, mustard, thyme, and pepper in a small bowl and whisk well. Set aside.
  2. Heat grill and grilling tray.
  3. Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tbsp) and toss.
  4. Spread shrimp-vegetable mixture over hot grilling tray.
  5. Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color, about 5 minutes. Remove from grill.
  6. Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.
Nutrition Facts
Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Amount Per Serving (1 1/2 cups eachg)
Calories 456 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 107mg 36%
Sodium 594mg 25%
Potassium 1028mg 29%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 3g
Protein 26g 52%
Vitamin A 8%
Vitamin C 69%
Vitamin D0%
Calcium 14%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Combine lemon zest, lemon juice, olive oil, mustard, thyme, and pepper in a small bowl and whisk well. Set aside.
  2. Heat grill and grilling tray.
  3. Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tbsp) and toss.
  4. Spread shrimp-vegetable mixture over hot grilling tray.
  5. Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color, about 5 minutes. Remove from grill.
  6. Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.
Nutrition Facts
Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Amount Per Serving (1 1/2 cups eachg)
Calories 456 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 107mg 36%
Sodium 594mg 25%
Potassium 1028mg 29%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 3g
Protein 26g 52%
Vitamin A 8%
Vitamin C 69%
Vitamin D0%
Calcium 14%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Use brown rice, couscous, grits, or cracked wheat in place of quinoa.

Review this Recipe

Got a recipe you want to see here? Suggest a recipe.

Related Recipes