Ingredients
| Name | Amount (Metric / US) |
|---|---|
| QUINOA | 30 servings |
| QUINOA | 170 g / 1 cup |
| VEGETABLE STOCK | 470 ml / 2 cups |
| LIME JUICE | 1 Tbsp |
| MANGO NECTAR | 2 Tbsps |
| BUTTER | 1 Tbsp |
| SALAD | 30 servings |
| ONION | 1 |
| JICAMA | 1 small |
| MANGOES | 2 |
| BELL PEPPER | 1 |
| JALAPENO | 1 |
| CILANTRO | 4 g / 0.25 cups |
| DRESSING | 30 servings |
| MANGO NECTAR | 62.75 ml / 0.25 cups |
| RICE VINEGAR | 63.75 ml / 0.25 cups |
| OLIVE OIL | 2 Tbsps |
| GINGER | 1 tsp |
| SALT | 30 servings |
| CHILI PASTE | 2 tsps |
| JUICE OF LIME | 2 |
| SHRIMP | 30 servings |
| SHRIMP | 453.59 g / 1 lb |
| GARLIC CLOVES | 2 |
| PEPPER FLAKES | 30 servings |
| SALT AND PEPPER | 30 servings |
Mango Quinoa Salad With Shrimp
The recipe Mango Quinoa Salad With Shrimp can be made in roughly 45 minutes. This hor d'oeuvre has 251 calories, 12g of protein, and 5g of fat per serving. This recipe serves 30 and costs $1.8 per serving. A mixture of olive oil, mangoes, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and pescatarian diet. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 19%. Users who liked this recipe also liked Quinoa Shrimp Mango Pomegranate Spinach Salad with White Balsamic Vinaigrette, Mango Quinoa Salad, and Mango Jicama Quinoa Salad.
Instructions
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 saut 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!
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