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Quinoa 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.


  • 2 soft spinach tortillas or regular whole wheat tortillas (10 in.)
  • 2 cups cooked quinoa
  • 1 cup canned black beans, rinsed & drained
  • 1 cup frozen salad shrimp
  • 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


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).

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