FoodLink - Purdue Extension

Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette

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.

25 min
20 min
Total Time
45 min
Servings: 4


For the vinaigrette
teaspoon grated lemon peel (optional)
tablespoons fresh or bottled lemon juice
tablespoons olive oil
teaspoon Dijon mustard
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
For the salad
cups fresh asparagus (cut large spears into 1-inch pieces)
1/2 yellow or red sweet pepper (cut into 1/2-inch pieces)
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)


  1. Place all the vinaigrette ingredients in a small bowl and whisk. Set aside.

  2. Cut vegetables.

  3. Heat grill and grilling tray.

  4. Place vegetables and shrimp in a large bowl. Add about 1/3 of the vinaigrette to the bowl (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 opaque color (about 5-6 minutes). Remove from grill.

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