Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

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 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

Method

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.