INGREDIENTS
1 cup
quinoa
1 1/2 cups
low sodium chicken broth
20 oz
shrimp
2 tbsp
olive oil
1
juice of lemon
1 tbsp
oregano
1 tbsp
fresh parsley
2
garlic cloves
1/4 tsp
red chili flakes
1/8 tsp
kosher salt
1 serving
black pepper
1 medium
haas avocado
4 cups
romaine lettuce
1 cup
tomato
1/2 cup
red onion