📋 Instructions

1. 1Rinse and Simmer Quinoa — Rinse the quinoa until the water runs clear, then combine it with the broth in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 15 minutes at 96C (205F) until the liquid is absorbed and the grains show little white spiral tails. Let it sit covered off the heat for 5 minutes, then fluff with a fork.
2. 2Whisk the Lemon Dressing — In a small bowl, whisk the lemon zest, lemon juice, 2 tablespoons of the olive oil, and a pinch of salt until it looks slightly thickened and cloudy. Taste it; it should be bright and a little sharp, since it will mellow against the warm quinoa.
3. 3Season the Shrimp — Pat the shrimp very dry with paper towels and toss them in a bowl with the smoked paprika, cumin, and 1 teaspoon kosher salt. Let them sit for 5 minutes while you heat the pan, so the spices cling and bloom.
4. 4Sear Garlicky Shrimp — Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 1 to 2 minutes, around 190C (375F). Add the shrimp in a single layer and cook for 2 minutes per side, until they turn opaque and curl into a loose C shape, with an internal temperature of 63C (145F). Add the garlic in the last 30 seconds and stir until fragrant but not browned.
5. 5Toss the Quinoa — Pour the lemon dressing over the warm quinoa and toss with a fork until every grain glistens. Taste and add salt if the quinoa still tastes flat; it should taste seasoned enough to eat on its own.
6. 6Assemble the Bowls — Spoon the quinoa into six bowls and top with the warm shrimp, cherry tomatoes, cucumber, and avocado slices. Spoon any garlicky pan juices over the top, since that is where a lot of the flavor lives.
7. 7Finish and Serve — Scatter the chopped cilantro over each bowl and add a final squeeze of lemon. Serve right away while the shrimp are still warm and the vegetables are still cool and crisp.