1 1/2 pounds shrimp, peeled, deveined and tails removed
1/8 teaspoon pepper
1 cup mushrooms, sliced
1 red bell pepper, diced
1 cucumber, sliced into half moons
5 green onions, sliced
1 avocado, sliced
1 teaspoon sesame seeds
2 tablespoons cilantro, chopped
Directions
Cook quinoa according to package instructions. Set aside.
In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour one-quarter of liquid into separate bowl. Set aside.
Add shrimp to remaining mixture and marinate 15 minutes.
Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.
In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.
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