Mango Quinoa Salad With Shrimp

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!