Rinse quinoa under cold water in a fine-mesh sieve. Cook with broth in a saucepan, bringing to boil, then simmer for about 15 minutes until fluffy.

Season shrimp with spices. Heat olive oil, sauté minced garlic for 30 seconds, add shrimp and cook for 3-4 minutes until pink and opaque.

Chop tomatoes, cucumber, bell pepper, and measure corn kernels, setting aside.

Combine olive oil, lime juice, honey, mustard, salt, and pepper in a small bowl and whisk until smooth.

Assemble the bowl starting with quinoa, layer in shrimp, and top with vegetables.

Drizzle dressing on top and garnish with cilantro before serving.