In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

While the quinoa is cooking, pat the shrimp dry. In a bowl, toss the shrimp with 1 tbsp olive oil, minced garlic, smoked paprika, cumin, salt, and pepper.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.

In a small bowl, whisk together the lime juice, 3 tbsp olive oil, and chopped cilantro. Season with a pinch of salt and pepper to taste.

Divide the cooked quinoa among four bowls. Top with the cooked shrimp, diced avocado, charred corn, black beans, and sliced red onion. Drizzle with the cilantro-lime dressing and garnish with extra cilantro before serving.