In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil over high heat. Stir in the rinsed quinoa, then reduce the heat to low, cover, and allow it to simmer for about 15 minutes.

Once the quinoa has cooked, remove the saucepan from heat but keep it covered for an additional 5 minutes to let it rest.

In a mixing bowl, combine the olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper, whisking until well blended.

Preheat your grill or grill pan over medium-high heat for about 5 minutes.

Once preheated, arrange the marinated shrimp in a single layer on the grill. Cook for about 2-3 minutes per side.

While the shrimp are grilling, gather your fresh ingredients. In a serving bowl, combine the halved cherry tomatoes, diced bell pepper, and sliced avocado.

Once cooked, transfer the fluffy quinoa to a large serving bowl or individual bowls, arrange the grilled shrimp atop the quinoa, followed by the prepared fresh vegetables.

Sprinkle freshly chopped cilantro over the bowl, and squeeze the juice of one lime across all the ingredients.