Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let it sit covered for 5 minutes; then fluff with a fork.

While quinoa cooks, pat shrimp dry and season with salt, pepper, and paprika (if using).

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side, or until pink and opaque. Transfer cooked shrimp to a plate and set aside.

Add the remaining tablespoon olive oil to the skillet. Add diced bell pepper and zucchini, cook for 3–4 minutes, stirring occasionally until slightly softened.

Add minced garlic and cherry tomatoes. Sauté for an additional 1–2 minutes until fragrant and the tomatoes start to soften.

Add baby spinach, cooked quinoa, and cooked shrimp to the skillet. Mix well and cook for 2–3 minutes until the spinach wilts and everything is heated through.

Remove from heat. Stir in lemon juice and zest. Taste and adjust seasoning with additional salt and pepper if needed.

Serve hot, garnished with chopped parsley if desired.