Nutrition

Yield: 4 Servings          Serving: 1 bowl

Calories: 352 kcal         Carbs: 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

Ingredients

• 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.

Variations

• Grains: Sub rice or farro for quinoa.
• Fruit: Switch out the mango with pineapple.
• Cilantro: Hate cilantro? Skip it!
• Spiciness: Don’t like spicy food? Remove the seeds and ribs from the jalapeño.
• Gluten-Free Bowls: Use tamari instead of soy sauce.
• Sweetener: Substitute agave for honey.
• Protein: Swap shrimp with chicken or omit it for vegetarian bowls.
• Vegetables: Add halved cherry tomatoes or diced bell pepper for extra veggies.