1. Rinse quinoa under cold water. In a saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt. Bring to a boil, cover, reduce to a simmer, and cook for 15 minutes. Fluff and set aside.

2. In a bowl, toss shrimp with 1 tbsp olive oil, paprika, garlic powder, cumin, oregano, salt, and pepper.

3. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat.

4. While shrimp cooks, slice cherry tomatoes, cucumbers, red onion, and lemon wedges.

5. To assemble: Add quinoa to each bowl. Arrange shrimp, tomatoes, cucumbers, and onion. Sprinkle with feta.

6. Drizzle with olive oil and a squeeze of lemon. Add parsley if desired. Serve warm.