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Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

5 from 23 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
Cook Time: 30 minutes
Total Time: 40 minutes
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:

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: 1bowl, Calories: 352kcal, Carbohydrates: 44.5g, Protein: 24g, Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 143mg, Sodium: 1389mg, Fiber: 6.5g, Sugar: 14.5g
- WW Points: 6