📋 Instructions

1. 1Cook the quinoa — Combine the rinsed quinoa and water in a saucepan and bring to a boil over high heat. Cover, reduce to low, and simmer for 15 minutes at 200F (93C) until the water is absorbed and the grains show a visible white spiral; rest off the heat, covered, for 5 minutes, then fluff with a fork.
2. 2Season the prawns — Pat the prawns very dry, then toss with 1 tablespoon olive oil, the cumin, smoked paprika, salt and garlic until evenly coated. Let them sit for 10 minutes while you prep the vegetables.
3. 3Make the lemon yogurt — Stir together the Greek yogurt, lemon zest and 1 tablespoon lemon juice in a small bowl. Season with a pinch of salt and thin with a teaspoon of water if it's stiff; it should drizzle, not plop.
4. 4Sear the prawns — Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 375F (190C). Add the prawns in a single layer and cook for 2 minutes per side until golden brown at the edges and opaque through, about 125F (52C) internal; they should curl into a loose C, not a tight O.
5. 5Toss the vegetables — In a bowl, combine the cherry tomatoes and cucumber with the remaining lemon juice and a pinch of salt. Let them sit for 5 minutes so they release a little juice and get glossy.
6. 6Assemble the bowls — Spoon the quinoa into bowls, add the tomato-cucumber mixture, and top with the warm prawns. Drizzle with the lemon yogurt and scatter fresh cilantro or parsley over the top.
7. 7Taste and adjust — Give each bowl one last squeeze of lemon and a pinch of salt before serving; the yogurt and quinoa absorb seasoning, so a final taste matters more than you'd think.