Shrimp and Mango Quinoa Bowl
Fluffy tri-colored quinoa base topped with seared chili-spiced shrimp and fresh mango salsa with crisp radish slaw. Quick weeknight dinner balancing protein, whole grains, and bright citrus and fruit flavors.
Ingredients
- 1 ½ cups tri-colored quinoa, uncookedwhite quinoa1:1grain
lighter flavor profile
- 5 radishes, trimmed and thinly sliced
- 1 cup fresh mango salsapineapple salsa1:1fruit
tropical variation
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1 lb raw large shrimp, peeled and deveined
- 2 tsp chili powder
- salt, to taste
- pepper, to taste
Instructions
- 1
Cook quinoa according to package directions in a medium pot.
- 2
Trim and thinly slice radishes and place in a large bowl with mango salsa and lime juice. Season with salt to taste and toss to combine.
- 3
Heat olive oil in a 12-inch nonstick skillet on medium-high.
- 4
Toss shrimp with chili powder in a medium bowl. Season with salt and pepper.
- 5
Add shrimp to skillet in a single layer and cook 1-2 minutes per side until cooked through. Remove from heat.
- 6
Fluff cooked quinoa with a fork and divide among 4 bowls.
- 7
Top each bowl with shrimp and mango salsa mixture.
Tips
Arrange shrimp in a single layer to ensure even cooking and browning on both sides.
Fluff quinoa gently with a fork to keep grains separate and fluffy.
Good to Know
Refrigerate leftover components separately in airtight containers up to 3 days. Shrimp and quinoa store best; salsa may soften radishes.
Cook quinoa and prepare salsa up to 1 day ahead. Shrimp best cooked fresh but can be cooked 4 hours ahead and reheated gently.
Serve warm or at room temperature. Divide components among bowls at service for best texture.
Common Mistakes
Do not overcrowd shrimp in skillet to avoid steaming instead of searing.
Do not skip fluffing quinoa with fork to avoid clumpy, compacted grains.
Substitutions
lighter flavor profile
earthier taste
tropical variation