Serves: 4
Prep Time: 25 min
Cook Time: 0
Ingredients:
- 1 1/2 cup Quinoa
- 1 lb. Broccoli, chopped
- 2 Tbsp Olive Oil
- Himalayan Pink Sea Salt & Pepper
- 20 large peeled, deveined Shrimp, tails removed
- 1 Tbsp Rice Vinegar
- 1 Tbsp Fresh Ginger, grated
- 8 oz. Cherry Tomatoes
- 2 Scallions, thinly sliced
- 1 Avocado, diced
Instructions:
- Heat oven to 425°F. Heat a medium saucepan over medium, add the quinoa, and cook, shaking the pan occasionally, until lightly toasted, 5 minutes. Add 3 cups water and immediately cover (it will sputter). Simmer gently for 10 minutes. Remove from heat, rem
- Meanwhile, on a rimmed baking sheet, toss the broccoli with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread in an even layer and roast 15 minutes. Season the shrimp with a pinch each salt and pepper, toss with the broccoli, and roast until
- In a medium bowl, whisk together the vinegar, ginger, and remaining tablespoon oil. Toss with the tomatoes, then fold in the scallions. Divide the quinoa among bowls, then top with the shrimp, the broccoli, and the avocado. Spoon the tomato scallion vinai
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