How to make it
For the quinoa: Place 1 cup of quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low, simmer and cover, until all the water is absorbed, about 15 minutes. Fluff with a fork.
In a medium bowl, whisk together orange juice, oyster sauce, orange zest, water, grated ginger, cornstarch, soy sauce, mustard, and red pepper flakes until smooth.
Heat canola oil in a large wok or fry pan over high heat. Add the shrimp and cook until heated through, tossing continuously, for 2 minutes. Remove shrimp from the wok or fry pan onto a separate plate.
Add the yellow pepper, onion, edamame, and sugar snap peas to the hot wok or fry pan. Cook until vegetables are tender, but crisp, about 3 minutes, tossing continuously.
Add the sauce into the wok or fry pan with the vegetables and toss to evenly incorporate, about 1 minute. Add the shrimp and continue cooking until the sauce thickens, about an additional minute.
Add the cooked quinoa and mix to incorporate. Serve warm.