Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

About This Recipe

These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.

Ingredients

• 3/4 cup dry (multi-color quinoa, rinsed well)
• 1 1/3 cups vegetable broth
• 1/4 cup chopped scallions
• 1 1/2 cups diced mango mango (from 1)
• 1 1/2 cups diced mini cucumbers (from 3)
• 1 jalapeño (sliced into thin rounds)
• 1 lime (juiced)
• 1/4 cup chopped cilantro
• 1 lb raw peeled and deveined shrimp (tail off)
• 1 teaspoon olive oil
• 2 cloves garlic (minced)
• 1 teaspoon fresh grated ginger
• 1/4 cup low sodium soy sauce or gluten-free tamari
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 4 oz sliced avocado (from 1 small haas)

Instructions

1. Place quinoa into a pot with 1 1/3 cups broth and bring to a boil. When it begins boiling, turn heat to low and cover.
2. Cook 15 to 18 minutes or until liquid is absorbed.
3. Toss in scallions.
4. In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.
5. In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.
6. Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.
7. Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.
8. Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.
9. Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.
10. Top with the mango and cucumber salsa and avocado.