Lemon Roasted Shrimp with Mango Balsamic & Basil Olive Oil on Quinoa Salad

Ingredients

2 Tablespoons Coronado Taste of Oils Basil Olive Oil
1⁄2 diced red onion + 2 Tablespoons, divided
1/2 Teaspoon chopped fresh thyme leaves
2 1⁄2 Cups chicken stock
1 1⁄2 Cups quinoa
Salt and pepper to taste
2 Tablespoons Coronado Taste of Oils Mango White Balsamic
1⁄2 Cup packed Basil leaves, thinly sliced
2 mangos, peeled and cut into1/2 inch dice

Directions

In a heavy saucepan over medium heat, sauté the onions and thyme in the Coronado Taste of Oils Basil Olive Oil for 2 minutes.

Add 1⁄4 cup of the chicken stock and reduce until onions are almost translucent, about 10 minutes.

Stir in the quinoa, the remaining stock, salt and pepper and bring to a boil.

Cover and reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes.
Allow to cool and refrigerate 1-2 hours. Fluff with a fork, toss in Coronado Taste of Oils Mango White Balsamic, basil leaves, mango and mix well to incorporate.

Serve on a platter with Lemon Roasted Shrimp.