Step 1: Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until quinoa is fluffy. Remove from heat and let it cool slightly.

Step 2: Preheat the grill or grill pan over medium-high heat.

Step 3: In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Step 4: Grill the shrimp for 2–3 minutes per side until they are opaque and cooked through. Remove from heat and set aside.

Step 5: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.

Step 6: In a large salad bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Toss with the lemon vinaigrette.

Step 7: Top the salad with grilled shrimp and crumbled feta cheese, if using. Gently toss again and serve immediately.