Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette | MyPlate

Ingredients

• 2 cups fresh asparagus, large spears (cut into 1" pieces)
• 1/2 yellow or red bell pepper (cut into 1/2" pieces)
• 1 clove garlic (minced)
• 1 14 ounce can quartered artichoke hearts (drained)
• 12 ounces fresh or frozen large raw shrimp (peeled and deveined)
• 1 1/2 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
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground black pepper