Tropical Quinoa Salad Bowl with Shrimp is bursting with fresh, fruity flavors. This light lunch or dinner is super satisfying, healthy and pretty!
Add enough grapeseed oil to coat the bottom of a large sauté pan. Heat the pan with the oil over high heat. Season both sides of the shrimp with salt and pepper, and once the pan is hot, add them to the pan. You should hear a sizzling sound -- if you don't, your pan's not hot enough. Wait until the pan is very hot and listen for the sizzle! Sauté the shrimp just until cooked through, about 1 to 1½ minutes per side. Set aside to cool.
Add the coconut water and the soy sauce to the saucepan, along with the quinoa. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.