📋 Instructions

1. 1Simmer the Quinoa — Combine the rinsed quinoa and broth in a medium saucepan and bring to a boil over high heat. Cover, drop the heat to low, and simmer for 15 minutes, until the grains are tender and the little white spirals unfurl. Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.
2. 2Spread and Cool — Spread the quinoa on a rimmed baking sheet in a thin layer and let it cool for 10 minutes while you prep everything else. This stops the carryover cooking and keeps the grains separate instead of clumpy.
3. 3Whisk the Dressing — Whisk the lemon juice, extra-virgin olive oil, 1/4 teaspoon of the salt, and the pepper in a small bowl until it looks slightly thickened and glossy. Taste it; it should be bright and a touch salty, since it will season the whole bowl.
4. 4Dry and Season Shrimp — Pat the shrimp very dry with paper towels, then toss with the remaining 1/4 teaspoon salt. Dry shrimp are the difference between a golden sear and a sad gray poach.
5. 5Sear the Shrimp — Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes at roughly 375F (190C). Add the shrimp in a single layer and cook for 90 seconds per side, until golden at the edges, opaque throughout, and curled into a loose C. Work in two batches if needed so the pan never crowds.
6. 6Bloom the Garlic — Lower the heat to medium, add the remaining 1 tablespoon olive oil and the garlic, and stir for 30 seconds, just until fragrant and pale gold, not brown. Scrape the garlic oil over the shrimp and toss.
7. 7Toss the Salad — In a large bowl, combine the cooled quinoa, tomatoes, cucumber, corn, and dill. Pour over the dressing and toss gently, then fold in the shrimp and garlic oil. Taste and add salt or lemon until the flavors snap.
8. 8Rest and Serve — Let the salad sit for 5 minutes so the quinoa absorbs the dressing, then scatter with extra dill and serve. It tastes even better after 20 minutes at room temperature.