Mango Quinoa Salad With Shrimp Recipe

Name: Mango Quinoa Salad With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red quinoa; 2 cups vegetable stock or water; 1 tablespoon lime juice; 2 tablespoons mango nectar; 1 tablespoon butter; 1 red onion; 1 jicama small; 2 mangoes; 1 red bell pepper; 1 jalapeno; 1/4 cup chopped cilantro; 1/4 cup mango nectar; 1/4 cup rice vinegar; 2 tablespoons olive oil; 1 teaspoon fresh ginger minced; salt; 2 teaspoons chili paste; 2 limes juiced; 1 pound shrimp; 2 garlic cloves; red pepper flakes; salt; pepper

Servings: persons

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

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 saute 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!

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup red quinoa, 2 cups vegetable stock or water, 1 tablespoon lime juice, 2 tablespoons mango nectar, and more.

Yes, Mango Quinoa Salad With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mango Quinoa Salad With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions