Lemon-Chili Shrimp Avocado Quinoa Bowls

Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Add quinoa, lower the heat to low and cook, covered, for 20 to 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.