Honey Lime Ginger Shrimp with Quinoa and Mango Salsa

I have to apologize for this one; I hadn't planned on blogging it, so I didn't measure anything precisely. I will estimate the best I can, and I promise to make this again & measure everything the next time!
I have recently discovered and fell in love with quinoa. It's texturally quite different, so some of you may not appreciate it, but it's loaded with nutrition--see here: The World's Healthiest Foods: Quinoa.
And, obviously, living in coastal Georgia, fresh seafood is readily available. You could easily substitute the shrimp with chicken or even pork, if you're not a fan. The title is a bit misleading, by the way. I happened to be out of honey, but I had agave nectar on hand. I think you could go either way, but the agave nectar has a much more subtle flavor, and any variety of honey will impact the flavor somewhat. Also, I have a key lime tree, so I use key lime juice in my recipes. Again, the flavor difference will be subtle, but noticeable. I used canned pineapple in 100% pineapple juice, but fresh pineapple would be fantastic in the salsa, and you could buy organic pineapple juice for the quinoa if you preferred.

Ingredients

For the Quinoa:
1 cup pineapple juice
1 cup chicken stock or broth
1 cup quinoa
1/4 diced onion
2-3 diced sweet baby peppers
salt to taste

For the Shrimp:
16-20 large shrimp, shelled
Juice of 1 large lime or 2-3 key limes
1/4 tsp freshly grated ginger
1 clove garlic, grated or finely minced
1 tblsp agave nectar or honey
1/4 cup grapefruit juice
1 tsp Chinese 5 spice (can substitute equal parts ground clove and allspice)
pinch of salt

For the Mango Salsa:
1 ripe mango, peeled and cubed
1/2 onion, diced (I had a Vidalia onion on hand, but purple would work nicely)
5 or 6 sweet baby peppers, finely diced
1 cup pineapple, diced
Juice of 1 key lime or half a large lime

Prepare the salsa by mixing ingredients together and allow to rest in the fridge ahead of dinner. Mix the ingredients for the shrimp in a medium bowl and allow the shrimp to marinate while the quinoa cooks.
Bring all ingredients for the quinoa together in a sauce pan to a rolling boil, then reduce to a simmer and cover. Set a timer for 15 minutes--the quinoa should have a chewy texture and most of the liquid should be gone. Turn off the heat and leave the pan to sit.
In a nonstick pan, add 1 tsp olive oil and turn the heat to medium-high. When the oil is shimmering, add the shrimp, including the marinade. Cook quickly, stirring shrimp, until the shrimp is opaque and the liquid is reduced, about 5-7 minutes.
By this time, the quinoa should have absorbed the remaining liquid. Plate the quinoa, topping with shrimp and a drizzle of the reduced marinade, then garnish with the mango salsa.

This recipe isn't complete--I feel like it still needs a bit of tweaking--maybe some cilantro in the salsa? But, feel free to try it with your own twists and let me know what worked for you! Bon appetit!