Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, water (or broth), and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

While quinoa cooks, pat shrimp dry with paper towels. In a medium bowl, toss shrimp with 1 tablespoon of olive oil, smoked paprika, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Ensure shrimp are evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

Remove skillet from heat. Stir in the fresh lemon juice and chopped parsley, tossing to coat the shrimp. Taste and adjust seasoning if needed.

Divide the cooked quinoa evenly between two serving bowls. Arrange the cooked garlic shrimp over the quinoa.

Around the shrimp, artfully arrange the halved cherry tomatoes, diced cucumber, and diced avocado. Drizzle a little lime juice over the avocado to prevent browning, if desired.

Garnish with fresh chopped cilantro before serving immediately.