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.
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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
- 1/4 tsp
-
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quinoa (dry, rinsed well)
- 1 cup
- 1 cup
-
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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
-
-
cooked black beans or edamame
- 1/2 cup
- 1/2 cup
-
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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
- 2 tbsp
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Juice of 1 lime
- 1
- 1
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lime juice
- 2 tbsp
- 2 tbsp
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orange juice
- 2 tbsp
- 2 tbsp
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honey
- 1 tsp
- 1 tsp
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extra virgin olive oil
- 1 tbsp
- 1 tbsp
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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.