1. Toss together cucumber, 1/4 cup red onion wedges, 2 teaspoons oil, vinegar, sugar, and 1/4 teaspoon salt.
2. Combine mustard, soy sauce, and water in a small bowl. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring occasionally, until lightly browned and cooked through, 3 to 5 minutes. Transfer shrimp to a plate.
3. Add remaining 2 teaspoons oil to now-empty skillet along with garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broccoli, remaining red onion, and remaining 1/4 cup water. Cover and cook for 3 minutes. Uncover and continue to cook until vegetables are just tender, about 2 more minutes.
4. Add shrimp and mustard mixture to skillet and cook, stirring constantly, until shrimp are heated through, about 2 minutes. Divide quinoa over four bowls and spoon stir-fry on top. Arrange lettuce and cucumber salad in bowls and serve.
Source: Hannaford fresh Magazine, November - December 2017