Ingredients

The following ingredients have 5 Servings
  • 1 cup uncooked quinoa (tri-color or red)
  • 1 1/2 cups low sodium vegetable or chicken broth
  • 24 jumbo shrimp (peeled and deveined (20 ounces))
  • 2 tablespoons olive oil (divided)
  • Juice and zest of 1 lemon (divided)
  • 1 tablespoon fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 2 garlic cloves (minced)
  • 1/4 teaspoon crushed red chili flakes (or more to taste)
  • 1/8 teaspoon kosher salt
  • black pepper (to taste)
  • 1 medium Haas avocado (pitted and sliced (yields 5 ounces))
  • 4 cups chopped romaine lettuce or your favorite greens
  • 1 cup diced tomato
  • 1/2 cup diced red onion

Instruction

  • Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
  • For the shrimp: While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss.
  • Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
  • Divide greens into 4 large serving bowls on one half of the dish.
  • Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
  • Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.