To pull this together, freshness is your best friend. Quality counts when the ingredient list is short.

• 1 lb large shrimp, peeled, deveined, and tails removed
• 1 cup uncooked quinoa (red or white works beautifully)
• 2 cups quality vegetable broth (or water with a pinch of sea salt)
• 1 large English cucumber, diced into small, uniform cubes
• 1/2 medium red onion, finely minced to avoid overwhelming the other flavors
• 1 cup cherry tomatoes, halved lengthwise
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice (bottled won't capture the same brightness)
• 1 tsp smoked paprika (the key to that "grilled" aroma)
• Sea salt and cracked black pepper to taste

1. Prepare the Quinoa: Start by rinsing your quinoa under cold water using a fine-mesh sieve. This removes the natural coating called saponin, which can sometimes make quinoa taste soapy. Combine it with the broth in a saucepan, bring it to a boil, then cover and drop to a whisper-low simmer for 15 minutes. Once the liquid is absorbed, remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
2. Season the Shrimp: While the quinoa rests, toss the shrimp with olive oil, smoked paprika, salt, and pepper. Ensure every piece is coated lightly but thoroughly.
3. Get the Sear: Get your grill pan or skillet nice and hot over medium-high heat. You want to hear that distinct, sharp sizzle when the shrimp touches the surface. Cook for about 2 to 3 minutes per side. The goal is a delicate char on the outside and a succulent, tender bite on the inside. Remove them immediately to avoid overcooking, which makes shrimp rubbery.
4. The Emulsion: In your serving bowl, whisk the lemon juice and olive oil with a pinch of salt until it looks opaque and creamy. This is your dressing base.
5. Assemble: Fold the cooled quinoa, cucumber, red onion, tomatoes, and parsley into the dressing. Gently toss the warm grilled shrimp on top last, so they don't break apart.

This dish is a candidate for the ultimate work-week lunch. If you plan to store this, I recommend keeping the dressing separate from the grain-and-veg mix if you’re prepping more than 48 hours in advance. If you are prepping for just two or three days, feel free to dress it all; the quinoa actually absorbs the lemon and olive oil beautifully overnight, becoming more flavorful by day two.

Store in an airtight glass container. It will keep in the refrigerator for up to 3 days. I do not recommend freezing this salad, as the cucumber will lose its structural integrity and become watery upon thawing.