Combine 1 tbsp of lime juice, 1/2 tbsp olive oil, chili powder, 1/4 tsp cumin, black pepper, hot sauce, paprika, and 1 garlic cloves in a medium bowl. Add shrimp, toss well. Marinate in refrigerator for 30 minutes.
Rinse and drain quinoa. Heat 1 tsp. of oil in a large saucepan over medium-high heat. Add onion to pan and saute for 3 minutes. Add remaining garlic clove and quinoa. Cook for 2 minutes, stirring constantly, to toast the quinoa. Add 3/4 cup water, bring to a boil. Cover, reduce heat, and simmer for 13 minutes, or until liquid is absorbed. Cool.
Combine remaining lime juice, olive oil, 1/4 tsp cumin, 1/2 tsp. salt, and honey in a large bowl. Stir with whisk. Add quinoa, tomatoes, chickpeas, avocado, and cheese to the large bowl and toss gently.
Remove shrimp from the fridge and discard the marinade. Sprinkle with 1/2 tsp of salt then thread shrimp on metal skewers (or if you're using wooden skewers, be sure to soak skewers in water prior to putting them on the grill) and place skewers on grill rack. Grill 2 minutes on each side or until done.
Divide quinoa mixture evenly among 4 plates. Top each serving with shrimp.
Notes
Source: Cooking Light magazine, June 2013, page 48