1 pound shrimp, shelled & deveined

1 cup quinoa, rinsed

2 cups chicken stock

1/2 cup cilantro, chopped

1 Tbsp olive oil

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp garlic powder

3/4 tsp salt

1 large mango, peeled and diced

1 avocado, diced

1 medium tomato, diced

1/2 cup red onion, diced

1 jalapeno, seeds removed and diced

Juice from 1 lime

For the salsa, combine in a medium bowl the mango, avocado, tomato, red onion, jalapeno, 1/4 cup cilantro, 1/4 tsp salt, and juice from 1/2 of the lime. Stir everything together and place in the fridge until the quinoa and shrimp are ready.For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with 1/4 tsp each of chili powder, paprika, garlic powder and salt. Squeeze in a little of the juice from the other 1/2 of lime, tossing to combine. Once the quinoa is nearly cooked, heat the olive oil in a pan over medium heat. Add the shrimp, tossing to fully coat with the oil. Season with the remainder of the spices. Continue cooking, stirring frequently, until the shrimp is pink and fully cooked, approximately 7-10 minutes. Remove from the heat, stirring in the remainder of the lime juice and cilantro.Serve the shrimp and salsa over the quinoa.