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.
Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.
Place all the vinaigrette ingredients in a small bowl and whisk. Set aside.
Heat grill and grilling tray.
Place vegetables and shrimp in a large bowl. Add about 1/3 of the vinaigrette to the bowl (about 3 tablespoons) and toss.
Spread shrimp-vegetable mixture over hot grilling tray.
Grill, turning shrimp and vegetables, until the flesh of the shrimp is opaque color (about 5-6 minutes). Remove from grill.
Serve grill mixture over cooked quinoa, and drizzle with remaining vinaigrette.