Step 1

Whisk the tamari, lime juice, olive oil, crushed garlic cloves, chili powder and red pepper flakes together in a large bowl.

Step 2

Add the shrimp and toss to coat in the marinade.

Step 3

Place the marinating shrimp in the refrigerator for 10-15 minutes.

Step 4

While the shrimp is marinating, prepare the bowls.

Step 5

Add 1 cup prepared cilantro lime quinoa to 4 separate bowls.

Step 6

In a medium bowl, combine the cabbage, bell pepper, jalapeno and lime juice.

Step 7

Divide this mixture between the 4 bowls.

Step 8

Add ¼ sliced avocado to each bowl.

Step 9

Heat a grill or grill pan on the stove to high heat.

Step 10

Use tongs to remove the shrimp from the marinade and add it to the grill or grill pan.

Step 11

Cook for 2-3 minutes per side, or until the shrimp starts to turn opaque white with some pink highlights.

Step 12

Remove the shrimp and add to the bowls with the quinoa and cabbage.

Step 13

Drizzle the creamy chipotle sauce over the bowls and top with fresh chopped cilantro.