Heart-Smart_Recipes_2016_

Thaw shrimp, if frozen. Peel and devein shrimp,

leaving tails intact if desired. Rinse shrimp; pat dry

with paper towels. Thread shrimp onto four 8-inch

skewers.* Grill shrimp skewers, covered, over

medium heat 4 to 6 minutes or until shrimp

are opaque, turning once.** Meanwhile, rinse

quinoa; drain. In a medium saucepan bring 2 cups

water to boiling. Add quinoa. Return to boiling;

reduce heat. Simmer, covered, about 15 minutes or

until water is absorbed. Remove from heat. Remove

1 teaspoon zest from one orange. Using a paring

knife, cut remaining peel and white pith from

oranges; discard. Holding an orange over a very large

bowl, cut segments from orange (set segments

aside). Squeeze juice from membranes into bowl.

Repeat with remaining orange. Stir in orange zest,

balsamic vinegar, and^1 / 4 teaspoon each salt and

black pepper. Add shrimp, quinoa, and spinach; toss

to combine. Top with orange segments.

*TIP If using wooden skewers, soak them in water

30 minutes before using.

**TIP To use a grill pan, lightly brush pan with olive

oil. Preheat over medium-high heat. Add shrimp

skewers; cook 4 to 6 minutes or until shrimp are

opaque, turning once.

PER SERVING: 271 CAL. | 3 G TOTAL FAT (0 G SAT. FAT)

99 MG CHOL. | 248 MG SODIUM | 42 G CARB.

5 G FIBER| 11 G SUGARS | 20 G PRO.

Shrimp & Quinoa Salad SERVES 4 (2 cups each)

10 oz.

fresh or frozen

large shrimp

one 5- to 6-oz. pkg.

baby spinach

2 Cara Cara and/

or navel oranges

1 cup dried quinoa

3 Tbsp. white balsamic

vinegar