Rinse one cup of quinoa under cold running water for 1-2 minutes using a fine mesh strainer.

In a medium saucepan, combine the rinsed quinoa with 2 cups of water or low-sodium broth, bring to a boil, then reduce heat to low and simmer for 15 minutes.

Pat dry one pound of shrimp with paper towels, season with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add shrimp and sauté for 3-4 minutes until cooked through.

In the same skillet, lower the heat to medium and add minced garlic, sauté for 30 seconds, then add lemon juice, honey, smoked paprika, and red pepper flakes. Cook for 1 minute.

Divide cooked quinoa into serving bowls, add sautéed shrimp, and pour garlic-lemon sauce over the top.

Garnish with parsley and avocado slices, if desired.