Avocado Shrimp Quinoa Bowl with Cilantro Vinaigrette

INGREDIENTS

1 cup

quinoa

shallot, roughly chopped

2 cups

tightly packed fresh cilantro leaves, tough stems removed

1 clove

garlic

1/2 tsp

red pepper flakes

1/2 cup

olive oil

2 tbsp

red wine vinegar

1 tsp

salt

1/2 lb

medium sized shrimp, peeled and de-veined

1 tbsp

olive oil

1 tsp

cayenne pepper

1 tsp

garlic powder

1/2 tsp

chipotle pepper

salt and pepper

Black Beans

Sliced Avocados

Raw corn, sliced off the cob

Shredded Romaine Lettuce

1 1/2 lb

ripe tomatoes, cut into 1/4- to 1/2-inch dice

Kosher salt

1/2

large white onion, finely diced (about 3/4 cup)

jalapeño, finely diced (seeds and membranes removed for a milder salsa)

1/2 cup

finely chopped fresh cilantro leaves

1 tbsp

fresh lime juice