Cook the quinoa. Rinse your quinoa well under cold water. Put it in a small pot with 1 cup of water. Bring it to a boil. Turn the heat down to low, cover the pot, and let it simmer for 15 minutes. The water should be all gone. Fluff it with a fork and let it cool a bit.
Season the shrimp. Make sure your shrimp is completely dry. Pat it with a paper towel. This helps it get a really good sear in the pan. Toss the shrimp in a bowl with the olive oil, garlic powder, smoked paprika, salt, and pepper.
Cook the shrimp. Heat a skillet over medium-high heat. Add the seasoned shrimp to the hot pan. Cook for about 2 to 3 minutes on each side. They will turn nice and pink and plump. Try not to overcook them so they stay tender.
Build your bowl. Grab a nice big bowl. Put down a big scoop of your fluffy quinoa first.
Add the toppings. Arrange your cool, crisp cucumber slices and juicy cherry tomato halves on one side. Place your warm, savory shrimp right next to them.
The final touch. Squeeze that fresh lemon wedge right over the top. It adds the best bright burst of flavor. Sprinkle with fresh parsley and enjoy!
