📋 Instructions

1. 1Cook the Quinoa — Combine the rinsed quinoa with 2 cups (480ml) of water in a saucepan and bring to a boil over high heat. Cover, drop the heat to low, and simmer for 15 minutes, until the water is absorbed and the grains look translucent with a tiny white curl. Pull it off the heat and let it sit covered for 5 minutes, then fluff with a fork.
2. 2Cool the Grains — Spread the quinoa on a rimmed sheet pan in a thin layer and let it cool for about 10 minutes. It should feel barely warm to the touch, which keeps the salad from going soggy.
3. 3Heat the Pan — Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. Wait until the oil shimmers and a drop of water flicked in sizzles and skitters, about 2 minutes at roughly 400F (205C).
4. 4Sear the Shrimp — Pat the shrimp bone dry, season with a pinch of salt, and lay them in the pan in a single layer. Cook for 2 minutes per side, about 4 minutes total, until they turn opaque pink with golden edges and curl into a loose C. They are done when the thickest part reads 145F (63C) on an instant-read thermometer. Move them to a plate to cool.
5. 5Whisk the Dressing — In a small jar or bowl, whisk the extra-virgin olive oil, lemon juice, Dijon mustard, 1/2 teaspoon salt, and pepper until it looks creamy and slightly thickened. Taste it: it should be bright and a little punchy.
6. 6Toss the Vegetables — In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, and herbs. Pour over about three-quarters of the dressing and toss gently until everything glistens.
7. 7Add the Shrimp — Fold in the cooled shrimp and taste. Add the remaining dressing a spoonful at a time until the salad tastes lively, then season with salt and pepper as needed.
8. 8Chill and Serve — Let the salad rest in the fridge for 10 minutes so the flavors settle, then serve cold or at cool room temperature. A final squeeze of lemon right before serving wakes everything up.