Teriyaki Shrimp Quinoa Bowls with Mango Cucumber Salsa

These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger and soy sauce are topped with avocado and a mango cucumber salsa.

Teriyaki Shrimp Quinoa Bowls

I love grain bowls. I usually gravitate toward rice bowls, but I love one with quinoa, too. This Shrimp Teriyaki Bowl is perfect! To add extra flavor to the quinoa, I simmer it in vegetable broth and then toss it with chopped scallions. While this is cooking, I dice the mangoes, cucumbers and jalapeños for the salsa and squeeze some fresh lime on top with cilantro and a pinch of salt. The shrimp only takes a few minutes to cook, so the rest will be ready when the quinoa is ready and is quick to put together. Easier quinoa bowl recipes include these Lemon-Chili Shrimp Quinoa Bowl and Quinoa Huevos Rancheros Bowls.

Ingredients Quinoa Bowl:

• Andean millet: Rinse the multicolored quinoa and cook in it vegetable brothand stir spring onions At the end.
• Mango salsa: Diced mango and cucumber, sliced ​​jalapeños, fresh lime juice, salt, chopped cilantro
• Shrimp: Peel and devein a pound of shrimp.
• garlic and ginger sautéed until fragrant
• Ingredients Teriyaki Sauce: Low Sodium Soy Sauce, Rice Vinegar, Honey, Grated Ginger
• sesame oil drizzled over the shrimp
• Avocado: Top the shrimp shells with sliced ​​avocado.

How to make teriyaki bowls with shrimp

• Andean millet: Place the quinoa and broth in a saucepan and bring to a boil. When it begins to boil, reduce the heat to a minimum and cook for 15 to 18 minutes. Next, mix in the spring onions.
• Salsa: Combine all the ingredients for the mango cucumber salsa in a small bowl.
• Teriyaki sauce: Whisk together the soy sauce, vinegar, honey, and ginger in a large bowl.
• Shrimp: Heat a teaspoon of olive oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, one minute. Pour in the sauce, cook for a few minutes until slightly reduced and add the shrimp. Cook them for about three minutes and drizzle with sesame oil.
• Assemble: Divide the quinoa among four bowls and top with equal parts shrimp, sauce, salsa, and avocado.

How to store shrimp quinoa bowls

I personally don’t like making shrimp too many days in advance, so I usually eat these teriyaki bowls the night I make them and have the leftovers for lunch or dinner the next day. You can eat the leftover shrimp and quinoa cold or reheat them in the microwave.

Variations:

• grains: Sub rice or farro for quinoa.
• Fruit: Replace mango with pineapple.
• Coriander: Do you hate cilantro? Skip it!
• Spice: Don’t like spicy food? Remove the pits and ribs from the jalapeño.
• Gluten Free Bowls: Use tamari instead of soy sauce.
• Sweetener: Replace honey with agave.
• Protein: Swap shrimp for chicken or leave it out for veggie bowls.
• Vegetables: Add halved cherry tomatoes or diced bell peppers for additional veggies.

More Teriyaki Recipes You’ll Love: