Rinse quinoa under cold water. In a medium saucepan, combine quinoa and broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes. Let rest off heat for 5 minutes.

Season shrimp with paprika, cumin, and cayenne. In a large skillet, heat olive oil. Add garlic and shrimp, cooking for 3-4 minutes until shrimp is pink and opaque, stirring occasionally.

Chop cherry tomatoes, cucumber, and bell pepper into bite-sized pieces. Prepare corn, spinach, or any seasonal veggies you'd like to add.

Whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl until smooth.

Assemble bowls by layering quinoa as the base, followed by shrimp, diced vegetables, and avocado slices. Drizzle dressing over the top.

Garnish with cilantro. Serve warm for dinner or cool for lunch.