Grilling brings out the flavour in contemporary greens like asparagus. Add shrimp, quinoa and refreshing lemon French dressing, and you’ve got a scrumptious and fast spring or summer time salad.
Prep Time: 45 minutes
Servings: 4
Serving Options: Serve with nonfat milk and grapes
Components
- 2 cups contemporary asparagus, giant spears, lower into 1″ items
- ½ yellow or pink bell pepper, lower into 1/2″ items
- 1 clove garlic, minced
- 1 can (14 ounces) quartered artichoke hearts, drained
- 12 ounces contemporary or frozen giant uncooked shrimp, peeled and deveined
- 1 ½ cups dry quinoa, cooked in line with bundle instructions
For the lemon French dressing
- 1 teaspoon grated lemon peel (elective)
- 3 tablespoons contemporary or bottled lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ teaspoon floor black pepper
Instructions
- Place French dressing elements in a small bowl and whisk till mixed; put aside.
- Minimize greens as directed.
- Warmth grill and grilling tray.
- Place greens and shrimp in a big bowl; add about 1/3 of the French dressing (about 3 Tbsp) and toss.
- Unfold shrimp-vegetable combination over scorching grilling tray.
- Grill, turning shrimp and greens, till shrimp is an opaque coloration, about 5-6 minutes; take away from grill.
- Serve grilled combination over cooked quinoa and drizzle with French dressing.
Recipe and photograph courtesy of What’s Cooking? USDA Mixing Bowl.
Diet Info
Quantity per serving
Energy
460
| % DV* | |
| Complete Fats 16g | |
| Saturated Fats 2g | |
| Trans Fats | |
| Ldl cholesterol 115mg | |
| Sodium 420mg | |
| Complete Carbs 51g | |
| Dietary Fiber 7g | |
| Sugars 6g | |
| Added Sugars 0g | |
| Protein 29g | |
| Vitamin D 0mcg | |
| Calcium 200mg | |
| Iron 6mg | |
| Potassium 860mg |
*% Each day Values are included the place accessible. They’re primarily based on a 2,000 calorie food plan. Your every day worth could also be larger or decrease relying in your calorie wants.
