In a medium saucepan, bring 2 cups of water or vegetable broth to a rolling boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Let it rest for 5 minutes before fluffing with a fork.

In a mixing bowl, combine 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon salt, and ½ teaspoon black pepper. Add 1 pound deveined and peeled shrimp, toss to coat.

Preheat your grill or grill pan over medium-high heat.

Grill shrimp for 2-3 minutes on each side until pink and opaque. Remove from grill.

In a large serving bowl, combine 1 cup halved cherry tomatoes, 1 diced bell pepper, and 1 sliced avocado.

Layer cooked quinoa in a bowl, top with grilled shrimp and veggies, and sprinkle with ¼ cup chopped cilantro.

Squeeze lime juice over the bowl, toss gently, and serve with hot sauce if desired.