Ah, the magic of blending flavors—it’s like a culinary dance where every ingredient has its moment to shine. Imagine this: succulent shrimp, kissed by teriyaki glaze, nestling alongside fluffy quinoa, while a vibrant mango salsa adds a zesty twist. It’s a dish that feels like summer even on the chilliest of days, and trust me, every bite is a little burst of sunshine.
Steps
- Place rinsed quinoa in a pot with vegetable broth, bring to a boil, then reduce heat to low and cover. Let it cook for 15 to 18 minutes until the liquid is absorbed, then stir in chopped scallions.
- In a small bowl, mix diced mango, diced cucumbers, sliced jalapeño, lime juice, salt, and chopped cilantro to create the salsa. Set the salsa aside for later use.
- Prepare the teriyaki sauce by combining soy sauce, rice vinegar, honey, and grated ginger in a large bowl. Keep this mixture ready for cooking the shrimp.
- Heat olive oil in a large skillet over medium-high heat, then add minced garlic and grated ginger. Cook for about a minute until they become fragrant.
- Pour the prepared sauce into the skillet and let it simmer for 3 to 4 minutes until it slightly thickens. Add the shrimp and cook for about three minutes until they are pink and cooked through, then drizzle with sesame oil.
- Divide the cooked quinoa into four bowls, topping each with equal portions of the cooked shrimp and sauce. Finish by adding the mango-cucumber salsa and sliced avocado to each bowl before serving.
Ingredients
- 3/4 cup dry, multicolor quinoa, rinsed
- 1 1/3 cups vegetable broth
- 1/4 cup chopped scallions
- 1 1/2 cups diced mango, from 1 mango
- 1 1/2 cups diced mini cucumbers, from 3 cucumbers
- 1 jalapeño, sliced thinly
- 1 lime, juiced
- Pinch of salt
- 1/4 cup chopped cilantro
- 1 lb raw shrimp, peeled and deveined, tail off
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon freshly 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 avocado
Nutritional Values
Calories: 1408 kcal | Carbohydrates: 178 g | Protein: 96 g | Fat: 40 g | Saturated Fat: 6 g | Cholesterol: 572 mg | Sodium: 5556 mg | Fiber: 26 g | Sugar: 58 g
FAQ
- Can I use a different grain instead of quinoa?
- Yes, you can substitute quinoa with other grains like rice or farro depending on your preference.
- What can I use as a substitute for mango in the salsa?
- You can replace the mango with pineapple for a different fruity twist in the salsa.
- Is there a way to make this recipe gluten-free?
- Absolutely, just use tamari in place of soy sauce to keep the dish gluten-free.
- How can I adjust the spiciness of the salsa?
- To make the salsa less spicy, remove the seeds and ribs from the jalapeño before adding it.
- What are some alternative proteins I can use instead of shrimp?
- You can swap the shrimp for chicken or omit it altogether to make a vegetarian version of the bowl.
Tips
- Enhance Quinoa Flavor: For a more flavorful quinoa, cook it in vegetable broth rather than water and mix in chopped scallions after cooking to add a fresh, aromatic touch.
- Customize the Salsa: If you prefer a mild salsa, consider removing the seeds and ribs from the jalapeño to reduce the spice level. Alternatively, switch out the mango for pineapple for a different fruity twist.
- Cook Shrimp Perfectly: When cooking the shrimp, ensure they are pink and opaque but not overcooked. Drizzle with sesame oil at the end for added flavor and richness.
- Meal Prep Wisely: If meal-prepping, consider storing components separately and combining them when ready to eat to maintain freshness, especially the salsa and avocado.
Equipment
- Cucumber Salsa:
- Large Skillet – If you don’t already have a large skillet suitable for cooking shrimp and reducing sauces.
- Citrus Juicer – Useful for juicing fresh limes efficiently.
- Grater – For grating fresh ginger.
- Rice Cooker or Instant Pot – While not essential, these can be useful for cooking quinoa if you prefer not to use a regular pot.
