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Export 17 ingredients for grocery delivery
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.
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