Shrimp Bowl with Onion Vinaigrette

1  lb.		broccoli florets
2  tablespoons		olive oil
20		large, peeled shrimps
1  tablespoon		rice vinegar
1  tablespoon		grated, fresh ginger
8		cherry tomatoes, cuts in 4
2		scallions,s sliced
1		avocado, cut into small piece
1-1/2  cups		Dry Quinoa
1/4  teaspoon		Table Salt
1  pinch		Ground Black Pepper

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Heat oven to 425º. Heat saucepan over medium heat. Add quinoa, and cook until lightly browned, shaking occasionally. Add 3 cups water and cover immediately. Simmer gently 10 minutes. Remove from heat, remove lid and cover with clean towel and let stand 10 minutes. Fluff with a fork. Meanwhile on rimmed baking sheet, toss broccoli with 1 tbsp oil and 1/4 tsp salt and pepper. Spread in even layer and roast 15 minutes. Season shrimp with pinch each of salt and pepper, toss with broccoli and roast until shrimp are cooked, about 8 minutes. In medium bowl, whisk together vinegar, ginger and remaining tbsp oil. Toss with tomatoes and onion. Divide quinoa among 4 bowls, then top with shrimp mixture. Top with vinaigrette mixture.