Grilling brings out the flavor in fresh vegetables like asparagus. Add shrimp, quinoa and refreshing lemon vinaigrette, and you have a delicious and quick spring or summer salad.

Prep Time: 45 minutes

Servings: 4

Serving Suggestions: Serve with nonfat milk and grapes


  • 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 can (14 ounces) quartered artichoke hearts, drained
  • 12 ounces fresh or frozen large raw shrimp, peeled and deveined
  • 1 ½ cups dry quinoa, cooked according to package directions

For the lemon vinaigrette

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


  • Place vinaigrette ingredients in a small bowl and whisk until combined; 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 shrimp is an opaque color, about 5-6 minutes; remove from grill.
  • Serve grilled mixture over cooked quinoa and drizzle with vinaigrette.

Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Information

Amount per serving



% DV*
Total Fat 16g
Saturated Fat 2g
Trans Fat 
Cholesterol 115mg
Sodium 420mg
Total Carbs 51g
Dietary Fiber 7g
Sugars 6g
Added Sugars 0g
Protein 29g
Vitamin D 0mcg
Calcium 200mg
Iron 6mg
Potassium 860mg

*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.