Rinse quinoa under cold water. Dice the red bell pepper and slice the zucchini. Measure remaining ingredients.

Add quinoa and water to a saucepan. Bring to a boil, reduce to low, cover, and simmer about 15 minutes until water is absorbed. Fluff with a fork.

Heat a grill pan over medium-high heat with olive oil. Add bell pepper, corn, and zucchini. Sprinkle with smoked paprika and grill about 5 minutes, turning often, until tender with grill marks.

Whisk BBQ sauce, lime juice, and honey in a small bowl until smooth.

In a large bowl, toss cooked quinoa with grilled vegetables.

Pour dressing over the salad and toss gently. Chill at least 10 minutes, then serve chilled or at room temperature.