Nutrition & Cooking Demos

Cooped up and cooking: Blackened shrimp quinoa salad

Ready to give your fall menu a burst of heart-healthy flavor? Join Chef Nino at noon EST on Tuesday, November 16, for the latest “Cooped Up and Cooking,” when he’ll create his Blackened Shrimp Quinoa Salad. According to the American Heart Association, quinoa and other whole grains are flavorful, low-sodium foods that are great for your heart and overall health*. #ThatsHumanCare Need a reminder? Select event details below and click on ‘Get reminder’ on our Facebook page to be notified before the event begins.

What you'll need:

Blackened shrimp quinoa saladRecipe

To prepare, you’ll need: 2 cups quinoa, cooked in advance according to directions on package and set aside; 1 pound large Louisiana shrimp, peeled and cleaned; 2 tablespoons olive oil, 1 tablespoon of your favorite Cajun seasoning, ¼ cup low sodium chicken broth, ⅓ cup small diced bell pepper, ⅓ cup small diced celery, ⅓ cup small diced white onion, 6 garlic cloves minced, 1 ripe avocado, cut in half, then in very thin slices; 1 cup sliced cherry or grape tomatoes, 1 tablespoon chopped parsley or cilantro, Sea salt and cracked black pepper.


Don’t worry if you’re missing something. Chef Nino will talk through substitutions during the event.