Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
While quinoa cooks, whisk together lemon juice, honey, Dijon mustard, salt, and pepper for the dressing.
In a skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and cook for 3-4 minutes until pink and opaque. Season with salt and black pepper. Squeeze lemon juice over the shrimp before removing from heat.
In a mixing bowl, combine the cooked quinoa, mixed greens, chopped cilantro or parsley, red bell pepper, and avocado.
Divide the mixture into two bowls and top with cooked shrimp. Drizzle the zesty dressing over the bowls and sprinkle sesame or pumpkin seeds on top before serving.