Combine rinsed quinoa with 2 cups of water or broth in a medium saucepan. Bring to a boil over high heat, then immediately reduce to low, cover with a tight-fitting lid, and simmer for 15 minutes. Once the liquid is absorbed, remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While quinoa cooks, pat shrimp completely dry and season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 2 to 3 minutes per side until pink and opaque with slightly charred edges.

Make the dressing by whisking together 1/4 cup olive oil, lime juice, honey, minced garlic, cumin, salt, and pepper in a small jar or bowl. Taste and adjust seasoning as needed.

Divide cooked quinoa among four bowls. Top each with cooked shrimp, cherry tomatoes, cucumber, red onion, avocado slices, and fresh cilantro. Drizzle generously with lime dressing within 5 minutes of serving.