Step 1

Place quinoa into a pot with 1 1/3 cups broth and bring to a boil. When it begins boiling, turn heat to low and cover.

Step 2

Cook 15 to 18 minutes or until liquid is absorbed.

Step 3

Toss in scallions.

Step 4

In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.

Step 5

In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.

Step 6

Add 1 tsp olive oil to a large skillet over medium-high heat. Add the garlic and ginger and cook until fragrant, 1 minute.

Step 7

Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.

Step 8

Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.

Step 9

Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.

Step 10

Top with the mango and cucumber salsa and avocado.