Start by cooking quinoa according to package instructions. Once cooked, fluff it with a fork and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.

Add the shrimp to the skillet and cook until they turn pink and opaque, seasoning with salt and pepper to taste.

In a separate bowl, mash the ripe avocados with a squeeze of lemon juice and a pinch of salt.

To assemble, divide the cooked quinoa among serving plates, top with the spicy shrimp, and finish with a dollop of mashed avocado.

Garnish with additional red pepper flakes and a drizzle of olive oil before serving.