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 directions

Lemon Vinaigrette, divided

3 tbsp fresh or bottled lemon juice

1 tsp grated lemon peel (optional)

3 tbsp olive oil

1 tsp Dijon mustard

One-half tsp dried thyme leaves

One-half tsp ground black pepper


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 tbsp) 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 5-6 minutes); remove from grill.

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

Nutrition Facts: Calories, 460; Calories from fat, 140; Total fat, 16g; Saturated fat, 2g; Trans fat 0g; Cholesterol, 115 mg; Sodium, 420mg; Total Carbohydrate, 51g; Fiber, 7g; Protein, 29g; Vit. A, 15%; Vit. C, 90%; Calcium, 10%; Iron, 35%.