• In a medium saucepan, bring 2 cups water to a boil over high heat. Once boiling, reduce the heat to low and add rinsed quinoa. Cover the sauce pan with a lid and let it cook for 10-15 minutes. Remove from the heat, uncover, fluff with a fork, and set aside to cool for at least 5 minutes.
• While the quinoa is cooking, grab a mason jar or small bowl. Pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and whisk everything. Set aside.
• Using paper towels, pat dry shrimp and add in a plate or bowl.Season with salt and black pepper. Stir well.
• In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.
• In a large bowl, add cooked quinoa, red onions, red bell pepper, cucumber, cooked shrimp. Stir really well.
• Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine. Garnish with feta cheese, olives and parsley before serving.

For Meal-Prep/Storage

• Place an even amount of quinoa salad and sautéed shrimp into 4glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.