Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of broth, a pinch of salt, and olive oil. Bring to a boil, then reduce to simmer, cover, and cook for about 15 minutes until fluffy.

Mix 1 pound of shrimp with minced garlic, paprika, cumin, cayenne, salt, and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add shrimp, sautéing for about 5 minutes until pink and opaque.

Chop cherry tomatoes, dice cucumber, and slice red bell pepper. Prepare corn as needed to add color and crunch to the bowl.

In a small bowl, whisk together olive oil, lime juice, honey, and Dijon mustard until smooth.

Assemble bowls starting with quinoa, topping with shrimp, veggies, sliced avocado, and drizzle dressing over everything.

Garnish with cilantro before serving or refrigerate components separately for meal prep.