Cook quinoa as directed on package. Remove corn from the freezer to thaw.

Meanwhile, peel orange and cut sections into thirds. Dice avocado into cubes, drain and rinse beans, and cut broccoli into small pieces. Add oranges, avocado, beans and broccoli to a large mixing bowl; toss together.  Add chopped cilantro and cranberries.

For the dressing: juice two lemons into a small bowl. Add minced garlic, honey, and 6 tablespoons of olive oil; whisk briskly until fully incorporated.

Add quinoa, thawed corn, and dressing to the bean mixture. Toss together to combine and coat evenly.

In a large skillet over medium heat, add the remaining 1 tablespoon olive oil. Add shrimp; squeeze the juice of the lime over the shrimp. Cook each side for 1-2 minutes, until shrimp turn orange and curl up into a "C" shape. Add to salad and serve. (Serving size: 4-6 large shrimp, 1 cup salad)