Cook quinoa as directed on package, cover, and set aside.
Mince red and green onions, roughly chop spinach, and dice bell pepper. Add to a large bowl along with thawed corn; toss with lemon juice, salt, and pepper. Cover and keep in refrigerator until ready to serve.
Spray a skillet with cooking spray and then add oil.
Add shrimp and cook until pink, approximately 2 minutes per side. Allow to cool for 5 minutes.
In a large bowl, combine quinoa, salad mixture, and shrimp. Toss, and garnish with chopped cilantro.