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.
at least 30 min or overnight prep time
4servings
1/4 recipe
Print Recipe >
Step-By-Step Instructions:
- Combine all citrus dressing ingredients well in a small mixing bowl.
- 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.
- Toss the shrimp and scallops with the olive oil in a bowl.
- 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.
- 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.
- 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
470
- % Daily value*
-
Total Fat
16g
21%-
Saturated Fat
2.4g
12%
-
Saturated Fat
-
Cholesterol
110mg
37% -
Sodium
315mg
14% -
Total Carbohydrate
56g
20%-
Dietary Fiber
10g
36% -
Total Sugars
16g
-
Dietary Fiber
-
Protein
30g
-
Potassium
1020mg
22%
Ingredients
cayenne pepper
1/4 tsp
quinoa (dry, rinsed well)
1 cup
medium shrimp (peeled and devined)
1/2 lbs
scallops
1/2 lbs
Olive oil (for marinating and brushing)
1
cooked black beans or edamame
1/2 cup
jalapeño pepper (stemmed and finely chopped)
1
red bell pepper (chopped)
1/2
roma (plum) tomatoes (seeded and chopped)
1
small scallions (chopped)
2
mango (chopped)
1
avocado (chopped)
1
cilantro leaves (chopped)
2 tbsp
Juice of 1 lime
1
lime juice
2 tbsp
orange juice
2 tbsp
honey
1 tsp
extra virgin olive oil
1 tbsp
Sea salt, to taste
1