How to Make It
Cook quinoa according to package directions. Cut carrots lengthwise into very thin, ribbon-like strips using a vegetable peeler. Combine carrot, fennel, radishes, and onion in a large bowl with ice water to cover; let stand 30 minutes.
Drain carrot mixture well, and pat dry. Divide cooked quinoa evenly among 6 (16-ounce) wide-mouth canning jars (about 1/2 cup per jar). Top each with about 1/2 cup spinach, 1/2 cup carrot mixture, 2 tablespoons peas, and 3 shrimp. Serve immediately, or cover and chill up to 6 hours.
Whisk together olive oil, vinegar, dill, mustard, salt, and pepper. Drizzle each chilled salad with about 3 tablespoons of dressing just before serving.