Recipe: Grilled Asparagus and Shrimp Quinoa Salad with Lemon Vinaigrette
Ingredients: 2 cups fresh asparagus, large spears, cut into 1” pieces One-half yellow or red bell pepper, cut into 1⁄2” pieces 1 clove garlic, minced 1 14 oz can quartered artichoke hearts, drained 12 oz fresh or frozen jumbo or large raw shrimp, peeled and deveined 1 and one-half cups dry quinoa, cooked according to


