Rinse 1 cup of quinoa under cold running water in a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups of broth, bring to a boil, reduce to low, cover, and simmer for about 15 minutes.

Pat dry 1 pound of large shrimp with a paper towel. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds. Add shrimp, season, and cook for 3-4 minutes until pink and opaque.

Chop 1 cup each of cherry tomatoes, cucumber, bell peppers, and corn. Include a handful of spinach or arugula in bite-sized pieces.

In a small bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lime, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard until smooth.

Assemble the bowl with quinoa as the base, topped with sautéed shrimp, chopped vegetables, and slices of avocado.

Drizzle dressing over the assembled bowl and garnish with fresh cilantro. Serve warm.