Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

skinnytaste.com

Melinda Wedding

subheading: For the Quinoa:

¾ cup dry multi-color quinoa, rinsed well

2 ½ cups vegetable broth

¼ cup chopped scallions

subheading: Mango Salsa:

1 ½ cups diced mango mango from 1

1 ½ cups diced mini cucumbers from 3

1 jalapeño sliced into thin rounds

1 lime juiced

¼ cup chopped cilantro

subheading: Shrimp:

1 lb raw peeled and deveined shrimp tail off

1 teaspoon olive oil

2 cloves garlic minced

1 teaspoon fresh grated ginger

¼ 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

Directions at skinnytaste.com

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