Grilled Shrimp & Quinoa Harvest Salad

• 1 lb jumbo shrimp, peeled & deveined
• 1.5 cups white quinoa, rinsed
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely minced

• 1/2 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• Sea salt & cracked black pepper

1. The Quinoa Base

Simmer the quinoa in salted water until fluffy and light. Allow it to cool slightly, maintaining that authentic, grainy texture.

2. The Charred Protein

Toss your shrimp with olive oil, smoked paprika, salt, and pepper. Grill over high heat for 2 minutes per side until beautifully pink and kissed by flame.

3. The Assembly

Fold the garden-fresh vegetables and herbs into the warm quinoa. Crown the bowl with your succulent, grilled shrimp.

Stewart’s Secret

To elevate this dish, toast your quinoa in the dry pan for two minutes before adding the water. It unlocks a toasted, nutty aroma that defines professional-grade cooking.