In a medium saucepan, combine the quinoa and broth. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley.

Preheat the oven to 400°F. Toss the broccoli with the olive oil, garlic, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until the broccoli is tender and lightly browned around the edges.

In a medium bowl, toss the shrimp with the olive oil, garlic, paprika, oregano, onion powder, salt, pepper, and lemon juice until evenly coated.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, depending on their size, until pink, opaque, and just cooked through. Remove from the heat immediately to prevent overcooking.

In a small bowl, whisk together the yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper. Add 1 to 2 tablespoons of water, as needed, until the dressing reaches a smooth, pourable consistency.

Divide the cooked quinoa among four bowls. Top with the roasted broccoli, shrimp, cherry tomatoes, cucumber, and red onion. Sprinkle with the crumbled feta and drizzle with the lemon yogurt dressing. Serve immediately. Bon appétit!