For the glaze: Bring all the ingredients to a boil in a saucepan and reduce the liquid until it is thick and glossy.
For quinoa taboulleh: Wash the quinoa with cold water until the water stays clean (about 7 times). Place the quinoa in a saucepan with 1 1/2 cups of water and a pinch of salt. Bring to a simmer over medium heat and cook until the water has evaporated. Remove from the heat and cool.
Core the tomato and drop into boiling water for 30 seconds. Plunge into ice water until cold. Peel and seed the tomato, discarding both, and then finely dice. Finely dice the onion and cucumber. Cut the chile in half, discard the seeds and the ribs and chop finely. Mix all ingredients and season with salt, pepper, cilantro and lime juice.
For the prawns: Heat a large skillet, once it is hot enough olive oil to coat the bottom of the pan. Add the shrimp and sear on both sides. Add a few tablespoons of the glaze to coat the shrimp.
Serve the shrimp with the quinoa salad and a bit more of the glaze.