In a medium saucepan, add vegetable broth, quinoa, garlic powder, cumin, coriander, and salt. Stir to give it a quick mix, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer until quinoa is tender and most of the liquid has been absorbed, approx. 15 to 20 minutes. Fluff with a fork. Set aside.

Place all of the ingredients for the dressing in a blender, and blend until cohesive. Taste, and adjust the seasoning and heat to your preference. Set aside.

Heat 1-2 tablespoons of cooking oil of your choice in a skillet. While that heats up, place shrimp in a bowl and toss with chili powder, lime zest, lime juice, and chili flakes until evenly coated. Once the oil is hot, carefully add the shrimp to the pan and cook for approximately 3-4 minutes or until opaque, turning once halfway through. Shrimp doesn’t take long to cook, so be careful to not overcook it otherwise they will have a rubbery texture. Once ready, remove from heat and set aside.

Add the cooked quinoa to a large bowl along with the black beans, toasted pepitas, spinach, avocado, onion, tomatoes, and shrimp. Add half of the dressing, and toss to coat. Taste. If you feel it needs more dressing, add more to your taste.