Tropical Quinoa Salad with shrimp adds a delicious tropical vibe to plain red quinoa combining succulent shrimp, mango, avocado, fresh strawberries, jalapeno peppers, sweet red peppers, cilantro, with lime juice, authentic extra virgin olive oil and simply seasoned
Rinse red quinoa well to remove any impurities. In a large saucepan bring 4 cups of salted water to a rolling boil, add quinoa. Boil for about 4 minutes then reduce the heat to low-temperature simmer about 20 minutes covered with a tight-fitting lid, stirring occasionally. When red quinoa is done the cooking, it looks somewhat soft, and the ring along the outside edge of the seed becomes visible and separates slightly.
Meanwhile, steam 1 and ½ pounds of cleaned shrimp for about 3 minutes. Immediately remove from the heat, and let cool.
Dice 1 large mango, 1 Florida avocado or 2 Hass Avocados, 1 small minced red onion, 7 strawberries, and 2 jalepeno peppers.
Place the above ingredients in large bowl, add chopped cilantro, juice of 3-4 limes, 3 tablespoons of extra virgin olive oil, 1 tablespoon of natural honey, a dash of cumin, kosher salt and freshly ground pepper to your taste.
Lightly and carefully toss, as not to break fruit or avocados.