In a medium-size pot bring 2 cups of chicken broth to a boil. Add 1 cup of quinoa, cover, reduce to a simmer, and cook for 10-15 minutes. Once it's finished cooking, remove it from the heat and set it to the side.

Start by cutting a whole pint of cherry tomatoes in half and put them in the salad bowl. Next, chop up the celery, shred the carrots, and dice the onions and also add them to the bowl.

Add the 1 1/2 cups of cooked quinoa to the bowl and stir everything together

In a small dish using a fork, whisk together the 2 tbsp of olive oil and 3 tbsp of lemon juice.

After this, cut open the avocados, discard the pit, scoop them out, and cut them into cubes. Add them to the bowl and immediately pour the olive oil lemon juice mixture over the top of them. This will help to keep them from browning. Gently stir the avocados into the salad. You want the avocados to remain mostly whole and not turn to guacamole!

Now, in a medium-size skillet, drizzle a little olive oil and add the peeled shrimp. Sprinkle the 1/2 tbsp of Harissa all over them. Cook them over medium heat while stirring until they are pink! Add them to the salad bowl and gently stir them in.

Grab a plate or a bowl, dig in and enjoy!