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 orange juice
- 1 TB hot sauce
- 1 TB honey
- 1 TB soy sauce
- 6 TB vegetable oil
- 2 TB lime juice
- 1 TB white miso
- 1 1/2 lbs peeled shrimp deveined
- 1/4 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 bell pepper diced
- 1 cucumber sliced in half moons
- 3 scallions sliced
- 1 avocados sliced
- 1 tsp sesame seeds
- 2 TB cilantro chopped
- Bring water to boil. Add quinoa, reduce to simmer, cover and cook 15 minutes. Fluff with fork.
- Whisk orange juice, hot sauce, honey, soy sauce, 4 TB vegetable oil, lime juice and miso. Set aside half of it.
- 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 saute in a wok or pan, cooking about 2 minutes per side until pink.
- Place 1/2 cup quinoa in bowl and top with bell pepper, cucumber, scallions, avocado and shrimp. Drizzle with set-aside dressing and top with sesame seeds and cilantro.