Shrimp Bowls with Scallion Vinaigrette – Rocky Mountain Analytical

Ingredients

• 1.5 cups quinoa
• 1 lb. broccoli, cut into small florets and stems cut into thin pieces
• 2 tablespoons olive oil
• Kosher salt and pepper
• 20 large peeled and deveined shrimp, tails removed
• 1 tablespoon rice vinegar
• 1 tablespoon finely grated fresh ginger
• 8 ounces plum tomatoes, seeds removed and cut into 1/4” pieces
• 2 scallions, thinly sliced
• 1 avocado, cut into small pieces