Start by patting the shrimp dry and seasoning with garlic powder, paprika, salt, and pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until pink and opaque.

In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa. Cover and simmer for 12-15 minutes until fluffy, then fluff with a fork and cool.

Whisk together the dressing in a small bowl: combine 3 tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

In a mixing bowl, combine cooled quinoa, diced cucumber, chopped bell pepper, sliced red onion, fresh parsley, and feta cheese if using.

Add the cooked shrimp to the mixture, drizzle dressing over everything, and toss gently to combine.