Shrimp Bowls with Scallion Vinaigrette

This TASTY, family-pleasing recipe doesn't take a lot of effort or ingredients!
(serves 4)

1&1/2 cups quinoa
3 cups water
1 lb. broccoli, cut into small florets and stems cut into thin pieces
2 T. EVOO
Kosher salt and freshly* ground pepper
20 large shrimp, peeled and deveined, tails removed
1 T. rice vinegar
1 T. finely grated fresh ginger
8 oz. plum tomatoes, seeds removed and cut into 1/4" pieces
2 scallion, thinly sliced
1 avocado, cut into small pieces

Heat oven to 425. Heat a med. saucepan over med. heat, add the quinoa and cook, shaking the pan occasionally, until lightly toasted, 5 min. Add 3 cups of water and immediately cover (it will sputter). Simmer gently for 10 min. Remove from heat, remove lid, cover with a clean towel, and let stand 10 min.; fluff with a fork. Meanwhile, on a rimmed baking sheet, toss the broccoli with 1 T. oil and 1/4 t. each S&P. Spread in an even layer and roast 15 min. Season the shrimp with a pinch each S&P, toss with the broccoli, and roast until opaque throughout, 6-8 min. In a med. bowl, whisk together the vinegar, ginger, and remaining T oil. Toss with the tomatoes, then fold in the scallions. Divide the quinoa among bowls, then top with the shrimp, broccoli, and the avocado. Spoon the tomato scallion vinaigrette over the top.

"Our faith may be tested so that we may trust God's faithfulness."

Happy Friday, Friends!!

Love,

MM