Grilled California Asparagus and Shrimp Quinoa Salad w/Lemon Vinaigrette

By Fruits & Veggies - More Matters
Grilling brings out the flavor in luscious fresh vegetables like California asparagus. Add shrimp, quinoa, and refreshing lemon vinaigrette, and you have a delicious and quick spring or summer salad.

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  • Prep Time: 45 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1.25
Think Variety; Think Color: Red, Green


Lemon Vinaigrette

  • 1 tsp grated lemon peel (optional)
  • 3 tbsp fresh or bottled lemon juice
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp dried thyme leaves
  • ½ tsp ground black pepper


  • 2 cups fresh asparagus, large spears, cut into 1” pieces
  • ½ yellow or red bell pepper, cut into ½” 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
  • 1½ cups dry quinoa, cooked according to directions



  1. Place vinaigrette ingredients in a small bowl and whisk; set aside.
  2. Cut vegetables as directed. Heat grill and grilling tray.
  3. Place vegetables and shrimp in a large bowl; add about half of the vinaigrette (about 3 tbsp) and toss.
  4. Spread shrimp-vegetable mixture over hot grilling tray.
  5. Grill, turning shrimp and vegetables, until done (about 5-6 minutes); remove from grill.
  6. Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.

Nutritional Information

  • Calories:    500
  • Carbohydrates:    52g
  • Total Fat:    19g
  • Cholesterol:    125mg
  • Saturated Fat:   3.5g
  • Dietary Fiber:    7g
  • % of Calories from Fat:    34%
  • Sodium:    570 mg
  • Protein:    33g
  • Recipe Credit
  • Recipe courtesy of California Asparagus Commission.



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