Ingredients & Directions
2 cups fresh asparagus, large spears, cut into 1” pieces
½ yellow or red bell pepper, cut into 1⁄2” pieces
1 clove garlic, minced
1 – 14 oz can quartered artichoke hearts, drained
12 oz fresh or frozen jumbo or large raw shrimp, peeled and deveined
1 ½ cups dry quinoa, cooked according to directions
3 tbsp fresh or bottled lemon juice
1 tsp grated lemon peel (optional)
3 tbsp olive oil
1 tsp Dijon mustard
½ tsp dried thyme leaves ½ tsp ground black pepper
Place vinaigrette ingredients in a small bowl and whisk; set aside.
Cut vegetables as directed.
Heat grill and grilling tray.
Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tbsp) 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 5-6 minutes); remove from grill.
Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.
Recipe Provided by Produce For Better Health Foundation