Cabo Shrimp Quinoa Bowl

Cabo shrimp
3 cloves minced garlic
3 oz. michelada
2 tbsp. olive oil
1 tbsp. chili powder
1 green onion, chopped
1 tsp. red wine vinegar
1 lb. peeled, deveined shrimp

Quinoa mixture
4 cups cooked quinoa
1 tomato, small dice
1/2 red bell pepper, small dice
2 green onions, sliced thin
1 serrano pepper, seeded and minced
4 tbsp. minced cilantro
3 tbsp. lime juice
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 tsp. chili powder
1/2 tsp. salt

Bowl components
3 oz. cooked fat-free black beans
3 oz. cooked rice
3 oz. quinoa mixture
3 oz. Cabo shrimp
3 oz. grilled mixed vegetables (zucchini, onions, peppers, kale and/or yellow squash)
1 oz. shredded Monterey Jack cheese
1 oz. pico de gallo
1 oz. cooked or canned corn kernels seasoned with chipotle