Ingredients
1cupuncooked quinoa,tri-color or red
1½cupslow sodium vegetable or chicken broth
20ozshrimp,peeled and deveined
2tbspolive oil,divided
1lemon,juice and zest, divided
1tbspfresh oregano
1tbspfresh parsley,chopped
2clovesgarlic,minced
¼tspred chili flakes,or more to taste, crushed
⅛tspkosher salt
black pepper,to taste
5ozhaas avocado,pitted and sliced
4cupsromaine lettuce,chopped
1cuptomato,diced
½cupred onion,diced
Preparation
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.
While the quinoa is cooking, add 2 teaspoons of 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 for 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.
