In a large pot, bring broth (or water) and quinoa to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and quinoa is tender (about 15 minutes). Remove from heat, keep the pot covered, and let stand for 5 minutes. Fluff with a fork and stir in garlic, lime juice, salt and pepper (to taste).
While the quinoa is cooking, prepare shrimp according to recipe (or package) instructions.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté zucchini, squash, bell pepper, and corn for 3-4 minutes, or until the veggies are just crisp-tender (but not mushy). Season with salt and pepper, to taste.
To assemble bowls:
Fill individual bowls with prepared quinoa. Top with shrimp and veggies. Garnish with diced avocado. Squeeze fresh lime juice over the bowls, garnish with cilantro (if desired), and serve.
Notes
Cooking just for two? Cut the ingredients in half! The rest of the cooking instructions remain the same.
Cook the quinoa in broth instead of water for extra flavor
You can add any veggies you prefer
Try brown rice instead of quinoa
Make this in advance and take on picnics, work lunches or serve at barbecues
I've offered a few different shrimp options here, but you can substitute with any cooked shrimp that you prefer.