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: Skinnytaste
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)
Steps
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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.
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Cook 15 to 18 minutes or until liquid is absorbed.
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Toss in scallions.
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In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.
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In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.
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Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.
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Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.
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Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.
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Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.
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Top with the mango and cucumber salsa and avocado.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dry | 0.75 cup | - | - |
| vegetable broth | 0.3333333333333333 cups | - | - |
| chopped scallions | 0.25 cup | - | - |
| diced mango mango | 0.5 cups | - | - |
| diced mini cucumbers | 0.5 cups | - | - |
| jalapeño | 1 | - | - |
| lime | 1 | - | - |
| chopped cilantro | 0.25 cup | - | - |
| raw peeled and deveined shrimp | 1 lb | $2.19/kg | $0.22 |
| olive oil | 1 teaspoon | - | - |
| garlic | 2 cloves | - | - |
| fresh grated ginger | 1 teaspoon | - | - |
| low sodium soy sauce or gluten-free tamari | 0.25 cup | - | - |
| rice vinegar | 2 tablespoons | - | - |
| honey | 1 tablespoon | - | - |
| sesame oil | 1 teaspoon | - | - |
| sliced avocado | 4 oz | - | - |
*Estimated market prices, may vary by region
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