Reserve half of the Roasted Veggies for the Roasted Cherry Tomato and Summer Squash White Bean Pasta and leave the other half on the counter to become room temperature.
In a medium saucepan, make your quinoa according to the instructions, being sure to rinse if it’s not pre-washed. Add the bouillon cubes to the water if you like for more flavor (but reduce how much salt you add) Once cooked (15-18 minutes usually), set aside to cool and reserve 1/2 for the Chorizo Quinoa Lettuce Wraps.
While quinoa is cooking, in a bowl add the shrimp and season with garlic powder, salt, and italian seasoning, mixing and coating the shrimp. Heat a large skillet over medium heat and add olive oil. In batches, making sure to not crowd the pan, quickly cook the shrimp turning after 1-2 minutes once they’ve turned pink. Remove immediately from the pan.
In your bowls, add the romaine lettuce and top with Roasted Veggies, Kachumber Salad, quinoa, Cilantro or parsley, and cooked shrimp. Serve with Mint Chutney (thin it out if needed with water) as your dressing.

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