Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine rinsed quinoa with water, bring to a boil, then reduce heat to simmer for about 15 minutes. Fluff with a fork and set aside.

In a mixing bowl, pat shrimp dry, then drizzle with olive oil, garlic, paprika, oregano, salt, and pepper. Toss to coat the shrimp.

Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes on each side until pink and golden brown. Remove from skillet.

Slice cucumber, dice tomatoes, thinly slice onion, set aside olives, and crumble feta.

Layer chopped romaine lettuce at the bottom of each bowl, followed by a scoop of quinoa.

Arrange cucumber, tomatoes, and onion over the quinoa. Top with shrimp, olives, and feta cheese.

Squeeze lemon juice over the bowls and garnish with parsley before serving.