Ingredients:
· 1½ cups quinoa
· ½ kg broccoli, cut into small florets and stems cut into thin pieces
· 2tbsp olive oil
· Salt and pepper to taste
· 20 large peeled and deveined shrimp, tails removed
· 1tbsp rice vinegar
· 1tbsp finely grated fresh ginger
· 8oz. plum tomatoes, seeds removed and cut into ¼" pieces
· 2 spring onions, thinly sliced
· 1 avocado, cut into small pieces

Method:
Heat oven to 190°C. Heat a medium saucepan over medium; add the quinoa and cook, shaking the pan occasionally, until lightly toasted, for five minutes. Add three cups of water and immediately cover (it will sputter). Simmer gently for 10 minutes. Remove from heat, remove lid, cover with a clean towel, and let stand for 10 minutes; fluff with a fork. Meanwhile, on a rimmed baking sheet, toss the broccoli with one tablespoon oil and one-fourth teaspoon each salt and pepper. Spread in an even layer and roast for 15 minutes.
Season the shrimp with a pinch each, salt and pepper, toss with the broccoli, and roast until opaque throughout, for six to eight minutes. In a medium bowl, whisk together the vinegar, ginger, and remaining tablespoon oil. Toss with the tomatoes then fold in the spring onions. Divide the quinoa among bowls then top with the shrimp, the broccoli and the avocado. Spoon the tomato-spring onion vinaigrette over the top.