1 lb. broccoli, cut into small florets and stems cut into thin pieces
2 tbsp. olive oil
Kosher salt and pepper
20 large peeled and deveined shrimp, tails removed
1 tbsp. rice vinegar
1 tbsp. finely grated fresh ginger
8 oz. plum tomatoes, seeds removed and cut into 1/4" pieces
2 scallions, thinly sliced
1 avocado, cut into small pieces
Heat oven to 425°F. Heat a medium saucepan over medium, add the quinoa, and cook, shaking the pan occasionally, until lightly toasted, 5 minutes. Add 3 cups water and immediately cover (it will sputter). Simmer gently for 10 minutes. Remove from heat, remove lid, cover with a clean towel, and let stand 10 minutes; fluff with a fork.
Meanwhile, on a rimmed baking sheet, toss the broccoli with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread in an even layer and roast 15 minutes. Season the shrimp with a pinch each salt and pepper, toss with the broccoli, and roast until opaque throughout, 6 to 8 minutes.
In a medium bowl, whisk together the vinegar, ginger, and remaining tablespoon oil. Toss with the tomatoes, then fold in the scallions. Divide the quinoa among bowls, then top with the shrimp, the broccoli, and the avocado. Spoon the tomato scallion vinaigrette over the top.