Shrimp quinoa bowl | HealthPartners

Grilling brings out the flavour in recent greens like asparagus. Add shrimp, quinoa and refreshing lemon French dressing, and you’ve got a scrumptious and fast spring or summer season salad.

Prep Time: 45 minutes

Servings: 4

Serving Suggestions: Serve with nonfat milk and grapes


  • 2 cups recent asparagus, massive spears, lower into 1″ items
  • ½ yellow or purple bell pepper, lower into 1/2″ items
  • 1 clove garlic, minced
  • 1 can (14 ounces) quartered artichoke hearts, drained
  • 12 ounces recent or frozen massive uncooked shrimp, peeled and deveined
  • 1 ½ cups dry quinoa, cooked in line with bundle instructions

For the lemon French dressing

  • 1 teaspoon grated lemon peel (elective)
  • 3 tablespoons recent or bottled lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon floor black pepper


  • Place French dressing substances in a small bowl and whisk till mixed; put aside.
  • Cut greens as directed.
  • Heat grill and grilling tray.
  • Place greens and shrimp in a big bowl; add about 1/3 of the French dressing (about 3 Tbsp) and toss.
  • Spread shrimp-vegetable combination over sizzling grilling tray.
  • Grill, turning shrimp and greens, till shrimp is an opaque shade, about 5-6 minutes; take away from grill.
  • Serve grilled combination over cooked quinoa and drizzle with French dressing.

Recipe and photograph courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Information

Amount per serving



% DV*
Total Fat 16g
Saturated Fat 2g
Trans Fat 
Cholesterol 115mg
Sodium 420mg
Total Carbs 51g
Dietary Fiber 7g
Sugars 6g
Added Sugars 0g
Protein 29g
Vitamin D 0mcg
Calcium 200mg
Iron 6mg
Potassium 860mg

*Percent Daily Values are included the place accessible. They are based mostly on a 2,000 calorie weight loss plan. Your every day worth could also be greater or decrease relying in your calorie wants.

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