INGREDIENTS

1 cup tricolor quinoa (sub cauliflower rice)
2 cups chicken broth
¼ cup white onion, chopped fine
1 tbs harissa oil (sub olive oil)
1 head napa cabbage
½ cup red onion, chopped
1 jalapeño pepper, deseeded and diced
¼ cup red pepper, diced
¼ yellow or orange pepper ,diced 
2 cans organic garbanzo beans, drained
2 handfuls of cilantro, chopped
1 avocado, chopped
1lb shrimp, grilled
2 heads romaine
1 cup crumbled cotija cheese (sub plant-based cheese)

Dressing:
½ cup olive oil
½ tsp garlic powder
½ tsp onion powder
¼ tsp sea salt
¼ tsp black pepper

PROCESS

Dressing
Whisk together the olive oil, sea salt,  black pepper, garlic powder, and onion powder until well combined.

Quinoa Salad with Grilled Shrimp
In a small saucepan, sauté the white onion in the harissa oil until soft. Add the chicken stock to the quinoa and bring to the boil, cover and simmer low for 15 minutes.

When cooked, transfer the quinoa to a bowl and let cool on the counter. If you are in a rush transfer the quinoa to a parchment lined baking sheet and cool in the fridge for 15 minutes, this will speed up the cooling process.

Rinse and finely chop the cabbage and romaine about ¾ of the way down. Add to a large mixing bowl. Add drained garbanzo beans, onion, jalapeño and peppers. Mix to combine. Add cooled quinoa, avocado, and cheese and mix again. Add dressing and toss. Top with grilled shrimp. Season to taste.