In a small sauce pan, bring vegetable stock or water to a boil over high heat, then stir in quinoa. Reduce heat to simmer, cover and cook for 15 minutes. Remove from stove and fluff the quinoa with a fork and allow to cool uncovered.
Heat a skillet or fry pan, sauté the shrimp over medium heat until they change colour, about 2-3 minutes on each side. Add garlic halfway through, season with salt and pepper. Set aside.
In a serving bowl, add cucumber, tomatoes, shallots and spinach. Then add quinoa and shrimp.
In a small bowl, whisk together garlic, olive oil, lemon juice, salt, pepper and dill. Drizzle over the salad and toss. Allow to sit for 15 minutes before serving.
Garnish with parsley and dill.
