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Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
5
from
18
votes
These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Cucumber Salsa.
Prep Time:
10
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
40
minutes
mins
Yield:
4
servings
Course:
Dinner, Lunch
Cuisine:
American, Asian
Ingredients
For the Quinoa:
3/4
cup
dry
(multi-color quinoa, rinsed well)
1 1/3
cups
vegetable broth
1/4
cup
chopped scallions
Mango Salsa
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
Shrimp:
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)
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.
Nutrition
Serving:
1
bowl
,
Calories:
352
kcal
,
Carbohydrates:
44.5
g
,
Protein:
24
g
,
Fat:
10
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
143
mg
,
Sodium:
1389
mg
,
Fiber:
6.5
g
,
Sugar:
14.5
g
- WW Points:
6