Shrimp with Avocado Mango Salsa

×  1 cup quinoa, prepared

×  1 lb medium shrimp, shelled and deveined

×  1/2 cup chopped fresh cilantro, divided

×  1 tablespoon extra-virgin olive oil

×  1 large mango, peeled and diced

×  1 medium avocado, diced

×  1 medium tomato, diced

×  1/4 cup chopped red onion

×  1/2 jalapeño, seeded and finely chopped

×  1 tablespoon fresh lime juice
baby spinach

Heat grill. Combine shrimp, 1/4 cup cilantro, olive oil and a pinch of salt (optional) in a bowl. Divide shrimp and quinoa evenly among foil packets. Fold foil to close and crimp edges to seal; cook on grill until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with a pinch of salt (optional), mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; serve over spinach and garnish with salsa before serving.