Rinse quinoa under cold water. In a saucepan, combine quinoa and broth. Bring to boil, reduce heat, cover, and simmer for 15 minutes, until fluffy.

Season shrimp with paprika, cumin, cayenne, and salt. Heat oil in a skillet, sauté minced garlic for 1 minute, then add shrimp. Cook for 3-5 minutes until pink and opaque.

Chop cherry tomatoes, cucumber, and red bell pepper. Mix with corn kernels in a bowl.

In a small bowl, whisk olive oil, lime juice, honey, mustard, and salt & pepper until smooth.

Assemble bowls with quinoa base, shrimp on top, followed by chopped veggies and spinach/arugula.

Top with sliced avocado and drizzle with dressing. Serve immediately or store for meal prep.