cook quinoa according to package instructions. set aside.
toss shrimp with paprika, chili powder, lemon, garlic, salt and pepper. set aside.
preheat grill. toss tomatoes in 2 tsp evoo and lightly sprinkle with salt and ground black peppercorns. add tomatoes and scallions to vegetable grill basket (click here for my favorite)
place tomatoes/scallions on grill for 6 minutes or until tomatoes start to split. slice scallions into approx 1" pieces.
while tomatoes/scallions are cooking lightly spray a saute pan with cooking spray and cook shrimp for approximately 3 minutes, flipping halfway through. Set Aside. (I used a grill pan - click here for my favorite one)
in a small mixing bowl, make the dressing by mixing the lemon juice, evoo and salt, pepper.
make the bowl by placing quinoa at the bottom.Top with scallions, tomatoes, shrimp, pistachios, avocado, mint, flaky sea salt and dressing. Enjoy!