Light and Healthy Mango Quinoa Salad with Shrimp
By: Leah Rodrigues
Published: May 30, 2012

Mango quinoa salad with shrimp is a light and healthy summer meal.  Red quinoa (you can use any kind that is available to you) is cooked in a mixture of stock, mango nectar, and fresh lime juice. Each individual seed is filled with these bright flavors.  It is then tossed in a dressing that reflects those same seasonings and some crunchy veggies.  The shrimp are simply sauteed with garlic and red pepper flakes (this can also be done with a firm fish or chicken).  Mango quinoa salad may be low in calories but is packed with bold flavors.
Mango Quinoa Salad with Shrimp
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 to taste
2 teaspoons red chili paste
2 limes, juiced
 
Shrimp:
1 pound shrimp
2 garlic cloves
Red pepper flakes
Salt and pepper
 
Directions:
 





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.


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


   
Meanwhile sauté shrimp with garlic, salt, pepper and red pepper. Cook until light pink and no longer translucent.


   
Whisk mango nectar, vinegar, oil, ginger, salt and chili in a medium bowl. Add vegetables, cooked quinoa and shrimp. Toss, serve and enjoy!

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.


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


     
Meanwhile sauté shrimp with garlic, salt, pepper and red pepper. Cook until light pink and no longer translucent.


     
Whisk mango nectar, vinegar, oil, ginger, salt and chili in a medium bowl. Add vegetables, cooked quinoa and shrimp. Toss, serve and enjoy!