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Grilled Seafood and Quinoa Salad with Mango and Avocado
20 min prep time
15 min cook time
4servings
How to Make Grilled Seafood and Quinoa Salad with Mango and Avocado
Latin American influence permeates this colorful recipe full of bold taste and textures. You can add any leftover cooked meats or seafood to this recipe.
20 min prep time
15 min cook time
4servings
1/4 recipe
Print Recipe >
Step-By-Step Instructions:
-
Combine orange juice, lime juice, honey, salt, and cayenne pepper in a small mixing bowl. Mix well and set aside.
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Cook the quinoa according to directions in water. Fluff quinoa with a fork. If any liquid remains, continue simmering until it is absorbed. Let the quinoa cool completely.
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Toss the shrimp and scallops with the olive oil in a bowl.
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Heat a grill pan or sauté pan over medium-high heat. Add the shrimp and scallops and sear until pink and just cooked through, about 2 minutes per side. Remove from the pan and let cool.
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Place the cooled quinoa in a large bowl and add the shrimp and scallops, beans, jalapeno, bell pepper, tomato, scallions, mango and avocado. Pour the dressing over the mixture and toss gently to combine.
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Divide the salad among four plates or bowls and scatter cilantro leaves over each.
Nutrition facts
4 Servings
-
Serving Size
1/4 recipe
- Amount per serving Calories 430
- % Daily value*
-
Total Fat
15g
19%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 100mg 33%
- Sodium 440mg 19%
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Total Carbohydrate
47g
17%
- Dietary Fiber 8g 29%
- Total Sugars 11g
- Added Sugars 1g 2%
- Protein 29g
- Potassium 1080mg 23%
Ingredients
lime (juiced)
1 med
orange juice
2 tbsp
honey
1 tsp
cayenne pepper
1/4 tsp
Sea salt, to taste
1/8 tsp
quinoa (dry, rinsed well)
1 cup
medium shrimp (peeled and devined)
1/2 lbs
scallops
1/2 lbs
Extra Virgin Olive Oil
1 tbsp
cooked black beans or edamame
1/2 cup
jalapeño pepper (stemmed and finely chopped)
1 med
red bell pepper (chopped)
1/2 med
roma (plum) tomatoes (seeded and chopped)
1 med
small scallions (chopped)
2 stalks
mango (chopped)
1 med
avocado (chopped)
1 med
cilantro leaves (chopped)
2 tbsp
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