Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

Bahan-bahan (4 porsi)

• 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)