A healthful diet is a key to heart health and our kitchens are full of foods that can help us.
For example, research shows that each 8-oz. serving of 100 percent orange juice is packed with key nutrients and valuable plant compounds which can help to lower blood pressure and strengthen the immune system.
Orange juice also contains potassium, an electrolyte that helps maintain fluid balance affecting blood pressure.
Some studies have found that folate and vitamin B6, both water-soluble vitamins found in orange juice, may help protect against heart disease by lowering homocysteine levels in the blood, an amino acid believed to cause damage to the arteries and increase the risk of blood clots when elevated.
Orange Juice Shrimp Quinoa Bowls marry tangy, spicy and sweet flavors. Find more heart healthy inspiration at floridacitrus.org.
Orange Juice Shrimp Quinoa Bowls
- 2 Cups Water
- 1 Cup Quinoa
- 1 Cup Florida Orange Juice
- 1 TB Hot Sauce
- 1 TB Honey
- 1 TB Soy Sauce
- 6 TB Vegetable Oil
- 2 TB Lime Juice
- 1.5 Pounds Shrimp peeled and deveined
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Ground Black Pepper
- 1 Bell Pepper diced
- 1 English Cucumber sliced into half moons
- 3 Scallions sliced
- 1 Avocado sliced
- 1 tsp. Sesame Seeds
- 2 TB Cilantro chopped
- In pot, bring water to boil. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
- In bowl, whisk orange juice, hot sauce, honey, soy sauce, 4 TB vegetable oil, lime juice and miso. Remove half and set aside.
- Add shrimp to remaining half and marinate 15 minutes.
- Heat large skillet over medium-high heat and add remaining oil.
- Season shrimp with salt and pepper then add shrimp to wok and saute, cooking approximately 2 minutes per side until pink and cooked through.
- Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp.
- Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.