Recipe: blackened shrimp bowls with salsa ranch quinoa

dry quinoa, cooked according to package directions, cooled

avocado, divided

plain greek yogurt

Hidden Valley® For Everything Topping & Dip Salsa Ranch®

water

large pinch kosher salt & freshly ground black pepper

blackening spice

extra-virgin olive oil

shrimp, peeled and deveined (51-60 count; adjust cooking time if you use larger shrimp)

black beans, quartered cherry tomatoes, diced avocado for topping

chopped parsley, for garnishing