Rinse shrimp under cold water, pat dry, season with salt and pepper, and let rest for 10 minutes.

Heat olive oil in a skillet over medium-high heat, add shrimp in a single layer, and cook for 2-3 minutes until pink.

Rinse quinoa and combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

While quinoa cooks, prepare vegetables: halve cherry tomatoes, slice bell peppers, chop cilantro, and slice avocado.

Divide quinoa among containers, top with shrimp, avocado, tomatoes, and bell peppers.

Drizzle with olive oil and lime juice, season to taste before serving.