Toasted Quinoa Salad with Shrimp and Snowpeas

Found this on a website and it called for scallops instead of shrimp. I also upped the amount of snow peas and bell pepper for my dish. Came out slammin'!

Active Time: 50 minutes
Total Time: 50 minutes

INGREDIENTS
1 pound large shrimp, peeled and cleaned
4 teaspoons reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well (see Tip)
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
3 cups trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1/2 cup finely diced red bell pepper
1/4 cup fresh cilantro
1/4 cup thinly sliced scallions

PREPARATION
Toss shrimp with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas and bell pepper, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa mixture; toss to combine.
Heat a large skillet over medium-high. Add the remaining 2 teaspoons canola oil and cook the shrimp until pink. Gently stir the shrimp into the quinoa salad. Serve garnished with cilantro and scallions, if desired.