📋 Instructions

1. 1Simmer the quinoa — Combine the rinsed quinoa with 2 cups (480ml) water and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer on low for 15 minutes, until the water is absorbed and the grains look like little popped spirals. Let it sit covered for 5 minutes, then fluff with a fork.
2. 2Cool it down — Spread the quinoa on a rimmed baking sheet in a thin layer to cool for about 10 minutes. This stops the steaming and keeps the grains separate instead of gluey.
3. 3Whisk the dressing — In a small jar or bowl, whisk the lemon juice, 3 tablespoons olive oil, honey, 1/2 teaspoon salt, and pepper until it looks glossy and slightly thickened. Taste it, it should be bright and a touch sweet.
4. 4Sear the shrimp — Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Add the shrimp in a single layer and cook for 2 minutes per side, until golden at the edges and opaque with an internal temperature of 145F (63C). Work in two batches if the pan looks crowded.
5. 5Chop the vegetables — While the shrimp cooks, toss the tomatoes, cucumber, and corn in a large bowl with a pinch of salt. Let them sit for 5 minutes, then drain off any liquid that pools at the bottom.
6. 6Build the bowl — Add the cooled quinoa and shrimp to the vegetables. Pour the dressing over and fold gently with a spatula until everything is coated and glistening.
7. 7Finish and rest — Scatter the feta and torn mint over the top and fold once or twice, just enough to marble them through. Let the salad sit for 10 minutes so the flavors settle, then taste and adjust the salt and lemon.