Los Angeles Times
Quinoa Shrimp Salad
Cut 2 soft (10-inch) spinach tortillas into quarters. Press each piece into 1 muffin cup. Brush cups with olive
oil. Bake 5 minutes at 350°F or until crisp. Cool on rack 3 minutes. Combine 2 cups cooked quinoa ; 1 cup canned black beans (rinsed and drained); 1 cup cooked small shrimp; ¾ cup cherry tomatoes, halved; and ¼ cup chopped cilantro. Gently stir in 1 peeled, chopped avocado. Whisk together 3 Tbsp orange juice, 2 Tbsp
olive oil ,½ tsp cayenne and ½ tsp
8 8 salt. Transfer tortilla cups to plates; divide salad evenly among cups. Drizzle dressing over salad. Makes 8.