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Add the shrimp to a Ziploc bag. Drizzle the soy sauce and juice from the lime throughout. Sprinkle the seasonings and chopped cilantro throughout.
Seal the bag and refrigerate for 30-45 minutes.
Cook the quinoa. I used Trader Joe's Frozen Organic quinoa. It microwaves for 3 ½ minutes.
Remove the shrimp from the Ziploc and load the shrimp into a grill pan. Grill the shrimp on medium heat for 3-4 minutes until the shrimp turns bright pink.
Add the black beans to a saucepan. Cook on medium-high heat for 3-4 minutes.
Add the cooked shrimp, quinoa, sliced avocado, and black beans to a bowl. Garnish with fresh lime.