Start by rinsing quinoa under cold running water in a fine-mesh strainer. This removes any bitterness. Give it a gentle shake to remove excess water.

In a medium saucepan, combine rinsed quinoa with low-sodium chicken or vegetable broth. Bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Let sit off heat for 5 minutes before fluffing with a fork.

While the quinoa is cooking, season large peeled and deveined shrimp with salt, paprika, cumin, and cayenne pepper. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Then add seasoned shrimp and cook for 3-5 minutes or until pink and opaque, stirring occasionally.

As shrimp cooks, dice cherry tomatoes, half an English cucumber, and one red bell pepper. Set aside.

In a small bowl, whisk together olive oil, lime juice, honey, and Dijon mustard until smooth. Season with salt and pepper to taste.

Layer cooked quinoa at the bottom of bowls. Top with sautéed shrimp, chopped vegetables, and corn kernels.

Slice half an avocado and arrange on top. Drizzle dressing over each bowl and garnish with freshly chopped cilantro. Serve immediately or store components separately.