Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
Indulge in these vibrant and flavorful Teriyaki Shrimp Quinoa Bowls, infused with the sweetness of honey, the warmth of ginger, and a splash of soy sauce. Each bowl is beautifully garnished with creamy avocado and a refreshing Mango-Cucumber Salsa that adds a delightful crunch.
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Ingredients
- 3/4 cup dry
- 1 1/2 cups diced mini cucumbers
- 1 jalapeño
- 1 lime
- 1/4 cup chopped cilantro
- 1 lb raw peeled and deveined shrimp
- 1 teaspoon olive oil
- 2 cloves garlic
- 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
- 1/4 cup chopped scallions
- 1 1/2 cups diced mango mango
- 1 1/3 cups vegetable broth
Instructions
- 1
Rinse the quinoa and place it in a saucepan along with 1 1/3 cups of broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low and cover the pot.
- 2
Allow it to simmer for 15 to 18 minutes, or until all the liquid has been absorbed.
- 3
Stir in the chopped scallions.
- 4
In a separate small bowl, mix together the diced mango, cucumber, jalapeño, lime juice, a pinch of salt, and cilantro. Set this mixture aside for later use.
- 5
In a large mixing bowl, whisk together the soy sauce, rice vinegar, honey, and ginger. Set this sauce aside as well.
- 6
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and ginger, cooking for about 1 minute or until fragrant.
- 7
Pour the prepared sauce into the skillet and let it simmer for 3 to 4 minutes until it thickens slightly. Then, add the shrimp to the pan.
- 8
Cook the shrimp for approximately 3 minutes, or until they turn pink and are fully cooked. Drizzle with sesame oil for added flavor.
- 9
Spoon the cooked quinoa into four bowls. Top each serving with the shrimp and sauce mixture.
- 10
Finish by adding a generous scoop of the mango-cucumber salsa and slices of avocado on top.