Place the quinoa and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until the water is absorbed (about 15 minutes). Dice the green onions, tomatoes, pepper, garlic and avocado. Add to the cooked quinoa. Cook the prepared shrimp in 1 inch of water in a shallow pan on high heat. The shrimp is done when they turn pink, about 3-4 minutes. Drain and add to the quinoa. Add the olive oil, vinegar, cilantro and mix.
Nutritional information per serving: 340 calories, 14 g fat, 1.5 g saturated fat, 45 mg cholesterol, 210 mg sodium, 41 g carbohydrates, 9 g fiber, 15 g protein.