Florida Orange Juice Shrimp Quinoa Bowl2020-04-21
The cold and flu are common illnesses we can contract at any time of the year. Both are caused by viruses that infect our airways and respiratory tract. Cold and flu symptoms can leave us feeling miserable and may sometimes lead to more serious health problems and complications like bronchitis and pneumonia.
Protecting the Body
There are ways to protect ourselves from contracting communicable diseases like cold and flu. The most common preventive measure we can take is to practice proper personal hygiene like implementing the proper hand-washing technique, bathing daily, and disinfecting common areas and surfaces. We should also keep our bodies healthy by eating nutritious foods that are high in vitamins A, E, and C for the immune system, and have anti-inflammatory and antioxidant properties, to help fight off diseases. Another step we can take is to get enough sleep to ensure our body has sufficient time to heal.
Orange juice is one exceptional source of vitamins A and C, which can help fortify our immune system, rejuvenate our cells, and promote the overall growth of tissues in our bodies. It also contains flavonoids like hesperidin and anthocyanins that can help the natural healing process of the body. Also, the natural anti-inflammatory property of nutrients found in orange juice can help stave off diseases or lessen the symptoms we experience.
How to make Florida Orange Juice Shrimp Quinoa Bowl
Prep Time: 15 mins
Ready In: 45 mins
Yields: 2 servings
- 1 cup Fresh Squeezed Hale Navel Orange Juice
- 2 cups water
- 1 cup quinoa
- 1 tbsp. hot sauce
- 1 tbsp. honey
- 1 tbsp. soy sauce
- 6 tbsp. vegetable oil, divided
- 2 tbsp. lime juice
- 1 tbsp. white miso
- 1 ½ lbs. shrimp, peeled and deveined
- ¼ tsp. kosher salt
- ? tsp. ground black pepper
- 1 bell pepper, diced
- 1 cucumber, sliced into half moons
- 3 scallions, sliced
- 1 avocado, sliced
- 1 tsp. sesame seeds
- 2 tbsp. cilantro, chopped
- Place water in a pot and bring to a boil.
- Add quinoa, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork.
- While quinoa is cooking, place Florida Orange Juice, hot sauce, honey, soy sauce, four tablespoons vegetable oil, lime juice, and miso in a bowl and whisk together. Remove half and set aside.
- Add shrimp to remaining half and marinate for 15 minutes.
- Heat a large skillet over medium-high heat and add two tablespoons oil.
- Season shrimp with salt and pepper then add shrimp to wok or pan and sauté, cooking approximately two minutes per side until pink and cooked through.
- Place ½ cup quinoa in a bowl and top with pepper, cucumber, scallions, avocado and shrimp.
- Drizzle with dressing that was set aside and garnish with sesame seeds and cilantro.