In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.

Stir in the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until liquid is absorbed.

Remove from heat and let it rest covered for an additional 5 minutes. Fluff with a fork before serving.

In a mixing bowl, whisk together olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper. Add shrimp and toss to coat.

Preheat a grill over medium-high heat for about 5 minutes. Arrange marinated shrimp on the grill.

Cook shrimp for 2-3 minutes each side until pink and opaque. Transfer to a plate.

In a serving bowl, mix together cherry tomatoes, diced bell pepper, and sliced avocado.

Add fluffy cooked quinoa to a serving bowl. Arrange grilled shrimp on top, surrounded by the vegetable mix.

Sprinkle with cilantro and squeeze lime juice over the bowl. Toss gently to combine and serve.