Salade de Quinoa aux Crevettes, Mangue et Avocat

1.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

2.While the quinoa is cooking, prepare the shrimp. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside to cool.

3.In a large mixing bowl, combine the cooled quinoa, diced mango, avocado, red bell pepper, red onion, and cilantro.

4.In a small bowl, whisk together the lime juice, honey, and the remaining tablespoon of olive oil. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.

5.Add the grilled shrimp to the salad and toss lightly. Adjust seasoning with salt and pepper if needed.

6.Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.