Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
User Reviews
5
Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa
Description
This recipe features quinoa cooked in vegetable broth for a tender grain base mixed with scallions for subtle flavor. Shrimp are quickly cooked in a teriyaki-style sauce made from soy sauce, rice vinegar, honey, garlic, and fresh ginger, then finished with sesame oil to add nutty depth. The shrimp maintain a tender texture and carry the savory glaze well.
Complementing the warm quinoa and glazed shrimp is a vibrant salsa of diced mango, cucumber, jalapeño, lime juice, cilantro, and a pinch of salt, lending a crisp, fresh contrast with a hint of heat and citrus. Creamy avocado slices add smoothness and richness to the final bowl.
Served in individual bowls layering quinoa, shrimp with sauce, mango-cucumber salsa, and avocado, this dish combines flavors and textures that make it suitable for a light lunch or balanced dinner. The salsa’s freshness brightens the savory shrimp, making it a satisfying, colorful meal without complex preparation.
Ingredients
- 3/4 cup dry (multi-color quinoa, rinsed well)
- 1 1/2 cups Mango from 1, diced
- 1 lb Shrimp tail off, raw, peeled and deveined
- 1 1/3 cups vegetable broth
- 1 1/2 cups mini cucumber from 3, diced
- 1 teaspoon olive oil
- 1/4 cup scallions chopped
- 1 jalapeño (sliced into thin rounds)
- 2 cloves garlic (minced)
- 1 lime (juiced)
- 1 teaspoon ginger fresh grated
- 1/4 cup cilantro chopped
- 1/4 cup soy sauce low sodium, or gluten-free tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 4 oz avocado from 1 small haas, sliced
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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 352kcal | 18% |
| Carbohydrates | 44.5g | 15% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 143mg | 48% |
| Sodium | 1389mg | 58% |
| Fiber | 6.5g | 26% |
| Sugar | 14.5g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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