For the dressing:
6 tablespoons freshly squeezed lime juice
1 tablespoon Asian fish sauce
2 tablespoons vegetable oil
1-1/2 tablespoons sugar
1/4 teaspoon crushed red pepper flakes, plus more if desired

For the salad:
1/2 pound cooked shrimp, peeled and de-veined
1 cup quinoa, rinsed (or pre-washed)
1/2 teaspoon salt
1 red bell pepper, cored and cut into thin bite-sized strips
1 carrot, peeled and shredded
1 small cucumber, peeled, seeded and finely diced
2 scallions, finely chopped
1/4 cup chopped fresh cilantro