Grilled Seafood and Quinoa Salad with Mango and Avocado
![Grilled Seafood and Quinoa Salad with Mango and Avocado](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/2016-06-grilled-seafood-and-quinoa-salad-with-mango-and-avocado_2249721274.jpg)
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.
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- Servings
- 4 Servings
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- Serving size
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1/4 recipe
Ingredients
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cayenne pepper
- 1/4 tsp
- 1 g
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quinoa (dry, rinsed well)
- 1 cup
- 237 g
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medium shrimp (peeled and devined)
- 1/2 lbs
- 227 g
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scallops
- 1/2 lbs
- 227 g
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Olive oil (for marinating and brushing)
- 1
- 1
-
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cooked black beans or edamame
- 1/2 cup
- 118 g
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jalapeño pepper (stemmed and finely chopped)
- 1
- 1
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red bell pepper (chopped)
- 1/2
- 1/2
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roma (plum) tomatoes (seeded and chopped)
- 1
- 1
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small scallions (chopped)
- 2
- 2
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mango (chopped)
- 1
- 1
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avocado (chopped)
- 1
- 1
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cilantro leaves (chopped)
- 2 tbsp
- 30 g
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Juice of 1 lime
- 1
- 1
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lime juice
- 2 tbsp
- 30 g
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orange juice
- 2 tbsp
- 30 g
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honey
- 1 tsp
- 5 g
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extra virgin olive oil
- 1 tbsp
- 15 g
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Sea salt, to taste
- 1
- 1
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Directions
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Combine all citrus dressing ingredients well in a small mixing bowl.
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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.