Grilled Asparagus and Shrimp Quinoa Salad

Ingredients

• 2 piece(s) Fresh asparagus, large spears (cut into 1" pieces)
• 1/4 tsp Yellow or red bell pepper (cut into 1/2" pieces)
• 1 piece(s) Garlic, minced
• 14 cup Quartered artichoke hearts drained
• 12 g Fresh or frozen large raw shrimp peeled and deveined
• 1 cup Dry quinoa, cooked according to package directions

Instructions

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.

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