* 2 c. quinoa
* 4 c. chicken stock, vegetable broth or water
* 1 lb. shrimp, shelled and veined
* 1 English cucumber, peeled and seeded
* 1 mango
* 1 small red onion
* 1 jalapeno pepper
* bunch of mint
* juice of three limes
* good olive oil
* pinch of sugar
* salt and pepper
Rinse the quinoa well, washing off the outer layer of saponin; let drain. Bring the stock to a boil in a medium saucepan. Add the shrimp and cook until pink but still tender, just a few minutes. Be careful not to overcook the shrimp; if anything, pull them when they are still just a bit translucent, and they will finish from their own heat. Set shrimp aside to cool. Bring the stock back to the boil. Add the quinoa, bring back to the boil, reduce heat to simmer and cook until all the liquid is absorbed, about ten minutes. Take off heat and rest, then turn out into a bowl or plate to cool.
Have a large bowl at the ready. Cut the cucumber and mango into 1/2" dice, cut the shrimp down into 1/2" pieces and add it all to the bowl. Remove the seeds and ribs from the jalapeno and mince finely, and add to the bowl. Finely mince the red onion, and into the bowl with it. Add the quinoa and toss everything well together. Be sure to toss or fold, not stir vigorously; you don't want to break up the lovely grains of quinoa.
In a small container, combine the lime juice, several shakes of Tabasco, salt, pepper, sugar and a drizzle of olive oil and whisk together to combine. Taste and reseason as necessary.
Drizzle the dressing over the salad and fold to mix in. Start with about half, and add as necessary, tasting as you go. You want the result to be moist and flavorful, but not soupy.
Coarsely chop the mint, add to salad and toss to combine. Refrigerate for at least an hour, up to several hours. Serve chilled or just under room temperature.