1 cup uncooked quinoa
1 Tbsp. sesame oil, for cooking
4 scallions, white and light-green parts, sliced thin
1/2 lb. shrimp, peeled and deveined
1 cup sugar-snap peas, chopped
2 Tbsp. low-sodium tamari sauce
2 Tbsp. water
1 Tbsp. sesame oil
1 Tbsp. rice-wine vinegar
1/4 tsp. fresh ginger, grated
1 clove of garlic, minced
1/8 tsp. red-pepper flakes
1 cup red cabbage, shredded
1 cup carrots, shredded
1 cup shelled and cooked edamame
1/4 cup cilantro, diced