Recipe: Grilled Shrimp and Vegetable Grain Bowls

Ingredients

• Cooking spray
• 2 cups red quinoa
• 1 1/2 pounds large (21 to 25 per pound) shrimp, thawed if frozen, peeled, and deveined
• 1 medium zucchini, large dice
• 1 medium summer squash, large dice
• 2 cups corn kernels (from 2 ears)
• 1 medium red bell pepper, large dice
• 8 ounces green beans, stem ends trimmed
• 4 cups (1 quart) low-sodium vegetable broth
• 1/2 cup plain Greek yogurt
• 1/4 cup freshly squeezed lemon juice
• 1 medium shallot, finely chopped
• 1 clove garlic, minced
• 1/4 cup coarsely chopped fresh herbs, such as parsley, dill, or mint

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