Mango Quinoa Salad With Shrimp

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL: http://www.activefoodie.com/brown-bag-mango-quinoa-salad-with-shrimp/09/2009/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1 tablespoon lime juice
2 tablespoons mango nectar
1 tablespoon butter
1 small jicama
2 mangoes
1 jalapeno
Dressing
1/4 cup mango nectar
2 tablespoons olive oil
2 teaspoons red chili paste
2 limes, juiced
1 pound shrimp

Preparation

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. 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.
2
Dice onion, jicama, mangoes, bell pepper and jalapeno. Put in large bowl and add cilantro.
3
Meanwhile sauté shrimp with garlic, salt, pepper and red pepper. Cook until light pink and no longer translucent.
4
Whisk mango nectar, vinegar, oil, ginger, salt and chili in a medium bowl. Add vegetables, cooked quinoa and shrimp. Toss, serve and enjoy!

Tools

 



About

I do all of my cooking on Sundays because once the week starts, there is just no time. So what I look for in lunch recipes is something that is easy, filling, healthy, and something that will keep well for a few days at work in the fridge. This way I can take the whole thing to work on Monday and have a few days worth of lunches there ready to go.

This week, my brown bag lunch was a mango quinoa salad with shrimp. I had seen red quinoa before, but I had never cooked with it. I wanted to switch things up a bit from the usual brown quinoa, so I purchased the red. They say quinoa is the perfect grain, and mixed with mangoes, bell peppers, jicima, red onion and cilantro, how could that array of bright and vibrant colors NOT be good for you?!! Plus, with the sweetness from the mangoes, the crunch from the jicima, red onion and bell pepper, the acidity from lime and vinegar, and the heat from the jalapeno – this salad satisfies from every end!

Yield:

30 servings

Added:

December 10, 2009

Creator:

Related Cooking Videos