Shrimp, Orange and Avocado Quinoa Salad

Yields 4


For the quinoa:
  • 3/4 cup dry quinoa
  • 1 1/2 cups low sodium chicken or vegetable broth
For the shrimp:
  • 2 large (or 3 small) navel oranges
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (or more to taste)
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp sea salt
  • 1 1/2 lb shrimp, peeled and deveined
For the salad:
  • Juice from 2 limes
  • 2 tbsp olive oil
  • 1/4 small onion, very thinly sliced
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 small avocados, or 1 large, thinly sliced


  1. In a small saucepan, bring quinoa and broth to a gentle boil. Cover and simmer 15 minutes, or until quinoa has absorbed all of the liquid. Remove from heat.
  2. Meanwhile, segment oranges by cutting away outside peel and membranes, then working around the orange, separating the segments from the membranes. Set orange segments aside. Squeeze juice from orange membranes into a large bowl. Add 1 tbsp of the olive oil, garlic, red pepper flakes, salt and pepper. Whisk to combine. Stir in peeled shrimp.
  3. In another large bowl, combine oranges, lime juice, remaining 2 tbsp olive oil, onions, mint, parsley, cilantro and avocado. Gently stir to combine. Set aside.
  4. Heat a grill, grill pan, or nonstick skillet over medium heat. Spray with oil spray and cook shrimp 2-3 minutes per side, or until cooked through. Remove from heat.
  5. Add shrimp and quinoa to orange mixture. Gently stir to combine and serve.
  6. If you will be waiting to serve, refrigerate and add the avocados just before serving.