Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.
Foto: SkinnytasteBahan-bahan
- 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)
Langkah-langkah
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.
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