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CookPal AI
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Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🌱 2 cups fresh asparagus, large spears
    • 1/2 yellow or red bell pepper
    • 🧄 1 clove garlic
    • 1 14 ounce can quartered artichoke hearts

  • Seafood

    • 🦐 12 ounces fresh or frozen large raw shrimp

  • Grains

    • 1 1/2 cups dry quinoa

STEPS

1

Place vinaigrette ingredients in a small bowl and whisk; set aside.

2

Cut vegetables as directed.

3

Heat grill and grilling tray.

4

Place vegetables and shrimp in a large bowl; add about 1/3 of the vinaigrette (about 3 tablespoons) and toss.

5

Spread shrimp-vegetable mixture over hot grilling tray.

6

Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color (about 5 to 6 minutes); remove from grill.

7

Serve grill mixture over cooked quinoa, and drizzle with vinaigrette.

NUTRIENTS

Per 1 serving

🔥

460

Calories

  • 29g
    Protein
  • 51g
    Carbs
  • 16g
    Fats

💡 Tips

For even grilling, ensure shrimp and vegetables are uniformly cut.Use a high-quality olive oil for the vinaigrette to enhance flavor.Quinoa can be cooked in advance to save time.The salad pairs well with a chilled glass of white wine or sparkling water.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.