For the quinoa:
3/4 cup dry quinoa
1 1/2 cups low sodium chicken or vegetable broth
For the shrimp:
2 large (or 3 small) navel oranges
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes (or more to taste)
1/4 tsp freshly cracked black pepper
1/4 tsp sea salt
1 1/2 lb shrimp, peeled and deveined
For the salad:
Juice from 2 limes
2 tbsp olive oil
1/4 small onion, very thinly sliced
1/4 cup fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
2 small avocados, or 1 large, thinly sliced
In a small saucepan, bring the quinoa and broth to a gentle boil. Cover and simmer 15 minutes, or until quinoa has absorbed all of the liquid. Remove from heat.
Meanwhile, segment the oranges by cutting away the outside peel and membranes, then working around the orange, separating the segments from the membranes. Set orange segments aside. Squeeze the juice from the orange membranes into a large bowl. Add 1 tbsp of olive oil, the garlic, red pepper flakes, salt, and pepper. Whisk to combine. Stir in the peeled shrimp to coat.
In another large bowl, combine oranges, lime juice, remaining 2 tbsp olive oil, onions, mint, parsley, cilantro, and avocado. Gently stir to combine. Set aside.
Heat a nonstick skillet over medium heat. Spray with cooking spray and cook the shrimp 2-3 minutes per side, or until cooked through being careful not to over cook. Remove from heat.
Add shrimp and quinoa to the orange mixture. Gently stir to combine and serve.
If you are waiting to serve, refrigerate and add the avocados just before serving.