Rinse the quinoa thoroughly under cold water to remove any bitter saponin coating—this step makes a noticeable difference in the final flavor. In a medium pot, combine the rinsed quinoa with 1.5 cups of water and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Transfer to a large bowl to cool while you prepare the other components.

While the quinoa cooks, whisk together the extra virgin olive oil, fresh lime juice, honey, garlic powder, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified and well combined. Set the dressing aside. Dice the bell peppers into 1/2-inch pieces and chop the fresh cilantro. I find it helpful to prepare all the vegetables first so you can focus entirely on searing the shrimp without interruption.

Pat the shrimp dry with paper towels, then toss with 1.5 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp cracked black pepper, and 1/4 tsp red chili flakes in a bowl. Heat a large skillet or sauté pan over medium-high heat until very hot (about 2 minutes), then add the shrimp in a single layer. Cook for 1-2 minutes per side until the shrimp are opaque and just cooked through—don't overcook or they'll become rubbery. Transfer to a plate to cool slightly.

Add the baby arugula, cooled quinoa from Step 1, seared shrimp from Step 3, diced bell peppers, and crumbled feta cheese to the large bowl. Pour the dressing from Step 2 over the salad and toss gently but thoroughly until all components are evenly coated and combined. Taste and adjust seasoning if needed—I like to add a small pinch of additional salt here since the lime juice and other seasonings can sometimes need a final boost. Finish with a garnish of fresh cilantro and serve immediately.