In a large pot with a lid, cook the rinsed quinoa (if needed) with water or stock, according to the instructions, usually about 15 minutes. Reserve 1/2 of the cooked quinoa for BBQ Chicken Quinoa Casserole.
While cooking, microwave the remaining Roasted Sweet Potatoes.
Heat a large skillet over medium heat and spray with a little avocado oil. While heating up, dry the shrimp well with paper towels. With a basting brush, brush one side of the shrimp with the Spicy BBQ Sauce, and quickly move into the hot pan, not overcrowding (you may need to cook in batches). Quickly baste the other side with more Spicy BBQ Sauce. Flip the shrimp after 1-3 minutes, as soon as the shrimp turns pink around the edges. Finish cooking on the other side for 1-2 minutes. Remove from the skillet and cook the rest of the shrimp using the same method as needed.
In each serving plate, add a small bed of baby spinach, roasted sweet potatoes, julienned carrots, BBQ shrimp, avocado, and Green onions. Drizzle with Spicy BBQ Sauce.

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