Preparation Steps

• 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.
• While the quinoa is cooking, in a small bowl combine 2 teaspoons olive oil, half of the lemon juice and zest, oregano, parsley, minced garlic, crushed red chili flakes, salt, and black pepper. Add shrimp and toss to coat.
• Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add shrimp. Cook 2 to 3 minutes on each side until shrimp are opaque and cooked through.
• Divide chopped greens evenly among 4 large serving bowls, placing on one half of each bowl.
• Add half the cooked quinoa to the other half of each bowl. Top quinoa with cooked shrimp, sliced avocado, diced tomato, and diced red onion.
• Drizzle each salad with 1 teaspoon of the remaining olive oil, a pinch of salt, pepper, additional red chili flakes if desired, and the remaining lemon juice.