• 1 cup quinoa

For the Cilantro Vinaigrette

• 1 shallot roughly chopped
• 2 cups tightly packed fresh cilantro leaves tough stems removed
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

For the Grilled Shrimp:

• ½ pound medium sized shrimp peeled and de-veined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon chipotle pepper
• salt and pepper to taste

For the Toppings:

• black beans
• Sliced avocados
• Raw or grilled corn sliced off the cob
• shredded romaine lettuce

For the Pico de Gallo

• 1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
• kosher salt
• ½ large white onion finely diced (about ¾ cup)
• 1 Jalapeño finely diced (seeds and membranes removed for a milder salsa)
• ½ cup finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice