Rinse and cook the quinoa. Rinse 1 cup quinoa under cold water to remove bitterness. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Turn off heat, keep covered 5 minutes, then fluff with a fork.

Make the lemon-garlic dressing. In a small bowl, whisk 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon Dijon, 1/2 teaspoon honey, 1/2 teaspoon cumin, and lemon zest. Season with 1/2 teaspoon salt and several grinds of pepper. Stir in half the minced garlic.

Season the shrimp. Pat shrimp dry. Toss with 1 tablespoon olive oil, remaining garlic, 1/2 teaspoon smoked paprika, a pinch of red pepper flakes, and salt and pepper.

Cook the shrimp. Heat a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and lightly golden. Do not overcook. Transfer to a plate and squeeze a little lemon over the top.

Prep the veggies. Halve tomatoes, dice cucumber and bell pepper, thinly slice red onion, and chop parsley. Slice avocado last to keep it fresh.

Toss the quinoa. In a mixing bowl, combine warm quinoa with half the dressing and most of the parsley. The warm grains will absorb the flavors and stay moist.

Assemble the bowls. Divide greens between bowls. Add a generous scoop of dressed quinoa, then arrange shrimp, tomatoes, cucumber, bell pepper, red onion, and avocado. Drizzle with remaining dressing.

Finish with extras. Top with crumbled feta, seeds or nuts, extra herbs, or a pinch more smoked paprika if you like.