Orlando Family Magazine

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Ingredients
• 2 soft spinach
tortillas or whole
wheat tortillas (10 in.)
• 2 cups cooked quinoa
• 1 cup canned black
beans, rinsed & drained
• 1 cup frozen salad
shrimp, defrosted
• ¾ cup cherry tomatoes,
cut in half
• ¼ cup cilantro
• 1 avocado
• 3 tablespoons orange juice
• 2 tablespoons olive oil, plus
additional for brushing tortillas
• ⅛ teaspoon cayenne pepper,
or to taste
• ⅛ teaspoon salt
Directions
Prep Time: 15 minutes | Makes: 8 salad cups
1. Preheat oven to 350°F.
2. Cut tortillas into fourths; place one piece
into each muffin cup. Spray or brush tortilla
cups with olive oil. Bake 5 minutes, until crispy.
Remove tortilla cups from oven; let cool on a rack
for 3 minutes.
3. While cups cool, make the salad: Combine quinoa,
black beans, shrimp, tomatoes, and cilantro in a large
bowl and toss gently to combine. Peel and chop avocado
and add it to the mixture, tossing gently. Whisk together
orange juice, 2 tablespoons olive oil, cayenne pepper, and salt
in a small bowl; set aside.
4. Using a knife or mini metal spatula, transfer tortilla cups to plates and
divide salad among cups. Drizzle orange dressing over salad and serve
immediately (so avocado does not brown).
Q uinoa Shrimp Salad
Quinoa, pronounced keen-wa, is a nutritious,
wheat-free grain. It may be tricky to say,
but it’s certainly easy to prepare and enjoy!
Plus, quinoa has twice the protein content of rice
or barley, and is also a good source of calcium,
magnesium, vitamins B & E, and dietary fiber.
Family
RECIPE
ORLANDO FAMILY MAGAZINE JANUARY 2016 8