Kiana White, 12, of Blythewood will represent South Carolina at the Healthy Lunchtime Challenge at the White House.<\/p>\n
For the salsa<\/strong><\/p>\n 1\u20442 chopped seedless jalapeno For the shrimp tacos and quinoa<\/strong><\/p>\n 1 tablespoon, plus 1 teaspoon, olive oil 1. To make the salsa: In a medium bowl, combine all the salsa ingredients. Cover and chill. Source: thestate.com<\/p>\n","protected":false},"excerpt":{"rendered":" Kiana White, 12, of Blythewood will represent South Carolina at the Healthy Lunchtime Challenge at the White House. CAROLINA TACOS WITH PINEAPPLE SALSA For the salsa 1\u20442 chopped seedless jalapeno 1\u20444 cup chopped sweet Vidalia onions 1\u20444 cup chopped yellow bell pepper 1\u20442 cup finely chopped red cabbage 2 fresh limes, juiced 1 garlic clove,… <\/p>\n
\n1\u20444 cup chopped sweet Vidalia onions
\n1\u20444 cup chopped yellow bell pepper
\n1\u20442 cup finely chopped red cabbage
\n2 fresh limes, juiced
\n1 garlic clove, peeled and minced
\n1\u20442 avocado, peeled, pitted and diced
\n1\u20442 cup chopped pineapple
\n1\u20444 cup chopped fresh cilantro<\/p>\n
\n1 garlic clove, peeled and minced
\n1\u20442 teaspoon ground cumin
\n1\u20442 teaspoon chili powder
\n1\u20444 teaspoon kosher salt
\n1\u20444 teaspoon cayenne pepper (optional)
\n20 medium shrimp, peeled and deveined
\n4 whole wheat tortillas
\n1 cup quinoa, rinsed
\n1\u20442 cup spinach, chopped<\/p>\n
\n2. In a medium bowl, whisk together the tablespoon olive oil, garlic, cumin, chili, salt and, if using, the cayenne pepper. Add shrimp and toss to coat completely. Cover and refrigerate for 15 minutes to marinate.
\n3. Meanwhile, in a medium pot, bring 2 cups of water and the quinoa to a boil over medium heat; reduce heat to low and cook for about 20 minutes, or until tender. Remove from heat and mix in spinach. Set aside.
\n4. In a large nonstick skillet, warm the remaining teaspoon of oil over medium high heat. Add the shrimp and cook until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
\n5. To assemble: Warm the tortillas in the microwave. Arrange 1\u20444 cup of the quinoa fish mixture down the middle of each tortilla. Add 1\u20444 of cooked shrimp and top with salsa. Tightly wrap the tortillas and cut in half to serve. Repeat with remaining ingredients. Serve with additional salsa, if desired.<\/p>\n