Ingredients

  • Quinoa
  • 1 cup red quinoa
  • 2 cups vegetable stock or water
  • 1 tablespoon lime juice
  • 2 tablespoons mango nectar
  • 1 tablespoon butter
  • Salad
  • 1 red onion
  • 1 small jicama
  • 2 mangoes
  • 1 red bell pepper
  • 1 jalapeno
  • 1/4 cup chopped cilantro
  • Dressing
  • 1/4 cup mango nectar
  • 1/4 cup rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh ginger
  • Salt
  • 2 teaspoons red chili paste
  • 2 limes, juiced
  • Shrimp
  • 1 pound shrimp
  • 2 garlic cloves
  • Red pepper flakes
  • Salt and pepper

Ready In 45 Minutes

Servings: 30

Cooking Instructions

Step 1

  • Rinse quinoa and add to small saucepan with 1 tbs butter and toast over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 4 minutes

Step 2

  • Add stock, lime juice and mango nectar and bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
  • INGREDIENTS:
  • Length: 15 minutes

Step 3

  • Dice onion, jicama, mangoes, bell pepper and jalapeno. Put in large bowl and add cilantro.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Meanwhile saut shrimp with garlic, salt, pepper and red pepper. Cook until light pink and no longer translucent.
  • INGREDIENTS:

Step 5

  • Whisk mango nectar, vinegar, oil, ginger, salt and chili in a medium bowl.
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Add vegetables, cooked quinoa and shrimp. Toss, serve and enjoy!
  • INGREDIENTS: