Set a skillet on medium heat. Once hot add olive oil, garlic and bell pepper. Cook for about 2 minutes to flavor the oil and sear the outside edges of the bell pepper.
Increase the heat to medium-high heat and toss in the shrimp. Toss the shrimp in the bell pepper mix and add sriracha while it cooks. Set aside once the shrimp has cooked through, about 4 to 5 minutes – it should be plump and pink.
Mix together the ingredients for the sauce.
In a large bowl, add the shrimp, cooked quinoa and the sauce. Thoroughly mix and toss together.
Add in the remaining ingredients and mix.
Season to taste with low sodium soy sauce and lime.