Description
Ingredients
Yield: 4servings | Serving Size: 1bowl
For the Quinoa:
3/4cupdry, multi-color quinoa, rinsed well
1 1/3cupsvegetable broth
1/4cupchopped scallions
Mango Salsa
1 1/2cupsdiced mango mango, from 1
1 1/2cupsdiced mini cucumbers, from 3
1jalapeño, sliced into thin rounds
1lime, juiced
1/4cupchopped cilantro
These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.
1lbraw peeled and deveined shrimp, tail off
1teaspoonolive oil
2clovesgarlic, minced
1teaspoonfresh grated ginger
1/4cuplow sodium soy sauce or gluten-free tamari
2tablespoonsrice vinegar
1tablespoonhoney
1teaspoonsesame oil
4ozsliced avocado, from 1 small haas
Instructions
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.
- Cook 15 to 18 minutes or until liquid is absorbed.
Toss in scallions.
- In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.
- In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.
Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.
- Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.
- Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.
Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.
Top with the mango and cucumber salsa and avocado.
Last Step:
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Nutrition
Serving: 1bowl, Calories: 352kcal, Carbohydrates: 44.5g, Protein: 24g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 143mg, Sodium: 1389mg, Fiber: 6.5g, Sugar: 14.5g
