1 cup tricolor quinoa –
2 cups chicken broth
1/4 cup white onion chopped fine
1 tbs harissa oil (or any oil for sautéing the onion)
1 head napa cabbage
1/2 cup chopped red onion
1 jalapeño pepper, deseeded and diced small
1/4 cup red pepper diced small
1/4 yellow or orange pepper diced small
2 cans organic garbanzo beans drained
2 handfuls of chopped cilantro
1 avocado, chopped

1 pound grilled shrimp
2 heads romaine
1 cup crumbled cotija cheese

Olive Oil
Garlic Powder
Onion Powder
Sea Salt
Black Pepper


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.

*For dressing, combine 1/2 cup of olive oil, 1/4 teaspoon of sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder.