📋 Instructions

1. 1Cook the quinoa — Combine 170 g quinoa with 480 ml (2 cups) water and 2 g (1/2 tsp) salt in a saucepan. Bring to a boil, cover, and simmer at 95 C (203 F) for 15 minutes. Done when the grains show a white spiral and all water is absorbed.
2. 2Rest and cool — Remove the pan from the heat and rest covered for 5 minutes. Fluff with a fork and spread on a tray to cool to room temperature, about 10 minutes. [Spreading stops carryover cooking that turns grains mushy.]
3. 3Dry and season shrimp — Pat 600 g shrimp completely dry with paper towel. Toss with 2 g (1/2 tsp) salt and 1 g (1/4 tsp) pepper. Rest 5 minutes at room temperature.
4. 4Sear the shrimp — Heat 15 ml (1 tbsp) olive oil in a wide skillet over medium-high heat until it shimmers, about 190 C (375 F). Add shrimp in a single layer and cook 90 seconds per side. Done when the flesh turns opaque white with pink edges and curls into a loose C.
5. 5Whisk the dressing — Whisk 45 ml lemon juice, 15 ml olive oil, remaining salt and pepper, and half the dill in a small bowl. [Whisking before the salad is assembled keeps the emulsion stable.]
6. 6Combine the vegetables — In a large bowl, toss 200 g cucumber, 250 g tomatoes, and 80 g onion with the dressing. Let sit 5 minutes. [The salt draws a little juice that becomes part of the dressing.]
7. 7Fold in quinoa and shrimp — Add the cooled quinoa and seared shrimp to the bowl and fold gently with a spatula. Stop when the shrimp are evenly distributed and no dry quinoa remains.
8. 8Finish and serve — Fold in the cubed avocado and remaining dill. Taste and adjust salt, then serve within 20 minutes. Done when the salad is glossy but not pooling liquid at the bottom.