Grilled Shrimp And Asparagus Quinoa Salad

Ingredients

• 1/2 lb fresh asparagus, large spears cut into 1-inch pieces
• 1 yellow or red bell pepper, cut into 1/2-inch pieces
• 1 clove garlic, minced
• 12 oz can quartered artichoke hearts, drained
• 1 1/2 cups fresh or frozen large raw shrimp, peeled and deveined
• 1 cup dry quinoa, cooked according to package directions
• 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

Method

1. 1 In a small bowl, whisk together lemon peel, lemon juice, olive oil, Dijon mustard, thyme, and pepper. Set aside.
2. 2 Place asparagus, bell pepper, garlic, artichoke hearts, and shrimp in a large bowl. Add about 3 tablespoons of the vinaigrette and toss to coat.
3. 3 Heat a grill or grilling tray. Spread the shrimp and vegetable mixture over the hot surface.
4. 4 Grill, turning occasionally, until shrimp are opaque and vegetables are tender, about 5-6 minutes.
5. 5 Serve the grilled mixture over cooked quinoa and drizzle with remaining vinaigrette.