1. Coriander-Citrus Vinaigrette: Place all ingredients in a small bowl and whisk until combined.
2. Quinoa: Place olive oil in a saucepan and warm over medium-high heat.
3. Add the onions to the pan and sauté them until translucent. Season with salt and black pepper.
4. Add the garlic to the pan and sauté it for 2 minutes, until fragrant.
5. Then, incorporate the quinoa, bay leaf and thyme into mixture, cook for one additional minute.
6. Slowly add in the chicken stock or water. Bring the mixture to a boil over high heat and cover. Reduce heat to medium-low and cook for 15-20 minutes or until the liquid is absorbed.
7. Season with salt and black pepper.
8. Sautéed Shrimp: Place the olive oil in a pan and warm over medium heat.
9. Meanwhile, season the shrimp with paprika, salt and black pepper.
10. Add the shrimp to the heated pan. Cook for 2 minutes on each side until shrimp are cooked through.
11. Remove shrimp from pan and set aside.
12. Sautéed Shrimp with Quinoa and Asparagus and California Avocado Salad: Peel asparagus lengthwise into ribbons with a peeler. Discard outer layer. Continue to peel and place ribbons into a bowl.
13. Halve the avocado and remove pit. Cut the halves into 1/4-inch chunks, remove the fruit with a spoon and add to the bowl.
14. Then, add the basil and tomatoes to the mixture.
15. Toss together with salt, black pepper and Coriander-Citrus Vinaigrette.
16. To serve: Place hot Quinoa in the middle of a platter and top with Sautéed Shrimp and Asparagus and California Avocado Salad. Serve immediately.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly