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Mango Quinoa Salad With Shrimp

 
One serving costs about $0.65

$0.65 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

30 gluten-free,pescetarian,gluten free,pescatarian side dish,salad
spoonacular Score:15%

Spoonacular Score: 15%

 

Mango Quinoa Salad With Shrimp might be a good recipe to expand your side dish recipe box. This recipe serves 30 and costs 65 cents per serving. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 72 calories. 1 person has made this recipe and would make it again. It is brought to you by Foodista. If you have garlic cloves, juice of lime, jicama, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 14%, this dish is not so great. Users who liked this recipe also liked Quinoa Shrimp Mango Pomegranate Spinach Salad with White Balsamic Vinaigrette #SundaySupper, Mango Quinoa Salad, and Kiwi Mango Quinoa Salad.

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try District 7 Estate Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.

District 7 Estate Chardonnay

Our 2012 vintage has aromas of tropical fruit and butterscotch that lead into a lively blend of pear, pineapple and citrus flavors

» Get this wine on Amazon.com

Ingredients

Servings:
some
some quinoa
quinoa
1 cup
1 cup red quinoa
red quinoa
2 cups
2 cups vegetable stock
vegetable stock
1 Tbsp
1 Tbsp lime juice
lime juice
2 Tbsps
2 Tbsps mango nectar
mango nectar
1 Tbsp
1 Tbsp butter
butter
some
some salad mix
salad mix
1
1  red onion
red onion
1 small
1 small jicama
jicama
330
330  mangoes
mangoes
1
1  red bell pepper
red bell pepper
1
1  jalapeno
jalapeno
0.25 cups
0.25 cups cilantro
cilantro
some
some slaw dressing
slaw dressing
0.25 cups
0.25 cups mango nectar
mango nectar
0.25 cups
0.25 cups rice vinegar
rice vinegar
2 Tbsps
2 Tbsps olive oil
olive oil
1 tsp
1 tsp fresh ginger
fresh ginger
some
some salt
salt
2 tsps
2 tsps red chili paste
red chili paste
2
2  lime (juice)
lime (juice)
some
some shrimp
shrimp
1 lb
1 lb shrimp
shrimp
2
2  garlic cloves
garlic cloves
some
some red pepper flakes
red pepper flakes
some
some salt and pepper
salt and pepper
some quinoa
some
quinoa
1 cup red quinoa
1 cup
red quinoa
2 cups vegetable stock
2 cups
vegetable stock
1 Tbsp lime juice
1 Tbsp
lime juice
2 Tbsps mango nectar
2 Tbsps
mango nectar
1 Tbsp butter
1 Tbsp
butter
some salad mix
some
salad mix
1  red onion
1
red onion
1 small jicama
1 small
jicama
330  mangoes
330
mangoes
1  red bell pepper
1
red bell pepper
1  jalapeno
1
jalapeno
0.25 cups cilantro
0.25 cups
cilantro
some slaw dressing
some
slaw dressing
0.25 cups mango nectar
0.25 cups
mango nectar
0.25 cups rice vinegar
0.25 cups
rice vinegar
2 Tbsps olive oil
2 Tbsps
olive oil
1 tsp fresh ginger
1 tsp
fresh ginger
some salt
some
salt
2 tsps red chili paste
2 tsps
red chili paste
2  lime (juice)
2
lime (juice)
some shrimp
some
shrimp
1 lb shrimp
1 lb
shrimp
2  garlic cloves
2
garlic cloves
some red pepper flakes
some
red pepper flakes
some salt and pepper
some
salt and pepper

Equipment

sauce pan
sauce pan
whisk
whisk
bowl
bowl
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

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. Dice onion, jicama, mangoes, bell pepper and jalapeno. Put in large bowl and add cilantro. Meanwhile saut shrimp with garlic, salt, pepper and red pepper. Cook until light pink and no longer translucent. Whisk mango nectar, vinegar, oil, ginger, salt and chili in a medium bowl. Add vegetables, cooked quinoa and shrimp. Toss, serve and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.65
Ingredient
some quinoa
1 cup red quinoa
2 cups vegetable stock
1 tablespoon lime juice
2 tablespoons mango nectar
1 tablespoon butter
some salad mix
1 red onion
1 small jicama
2 mangoes
1 red bell pepper
1 jalapeno
¼ cups cilantro
¼ cups mango nectar
¼ cups rice vinegar
2 tablespoons olive oil
1 teaspoon fresh ginger
2 teaspoons red chili paste
2 lime (juice)
some shrimp
1 pound shrimp
2 garlic cloves
some red pepper flakes
Price
$0.41
$1.52
$1.51
$0.13
$0.07
$0.12
$0.63
$0.37
$0.83
$2.39
$0.60
$0.06
$0.13
$0.15
$0.26
$0.33
$0.01
$0.13
$0.51
$0.02
$9.06
$0.13
$0.10
$19.47

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Quinoa is super healthy. Read more about its health benefits here.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
71 Calories
4g Protein
2g Total Fat
9g Carbs
1% Health Score
Limit These
Calories
71
4%

Fat
2g
3%

  Saturated Fat
0.47g
3%

Carbohydrates
9g
3%

  Sugar
2g
3%

Cholesterol
39mg
13%

Sodium
200mg
9%

Get Enough Of These
Protein
4g
9%

Vitamin C
14mg
18%

Manganese
0.24mg
12%

Selenium
8µg
12%

Vitamin A
364IU
7%

Phosphorus
70mg
7%

Folate
24µg
6%

Fiber
1g
6%

Magnesium
23mg
6%

Copper
0.11mg
5%

Vitamin E
0.77mg
5%

Iron
0.82mg
5%

Vitamin B6
0.08mg
4%

Zinc
0.58mg
4%

Potassium
114mg
3%

Calcium
31mg
3%

Vitamin B1
0.04mg
3%

Vitamin B2
0.04mg
2%

Vitamin B12
0.11µg
2%

Vitamin K
1µg
2%

Vitamin B3
0.37mg
2%

Vitamin B5
0.14mg
1%

covered percent of daily need

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