Teriyaki räkor quinoabowls med mango-gurksalsa

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1. 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.
2. 2
   Cook 15 to 18 minutes or until liquid is absorbed.
3. 3
   Toss in scallions.
4. 4
   In a small bowl, combine the mango, cucumber, jalapeño, lime juice, pinch of salt and cilantro. Set aside.
5. 5
   In a large bowl, combine the soy sauce, rice vinegar, honey, and ginger. Set aside.
6. 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.
7. 7
   Add the sauce to the pan and cook 3 to 4 minutes until it reduces slightly, then add the shrimp.
8. 8
   Cook until shrimp are cooked through and pink, 3 minutes. Drizzle with sesame oil.
9. 9
   Divide the quinoa in 4 bowls. Top each with cooked shrimp and sauce.
10. 10
    Top with the mango and cucumber salsa and avocado.