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In a medium saucepan, bring broth (or water) and a pinch of salt to a boil. Add quinoa, reduce heat to low, cover, and cook for about 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
In a small bowl, toss shrimp with soy sauce, rice vinegar, and sesame oil. Let marinate for 10–15 minutes while preparing vegetables.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add bell peppers, snap peas, and bok choy. Stir-fry for 3–5 minutes until vegetables are crisp-tender. Remove and set aside.
In the same pan, add the remaining 1 tablespoon oil. Add garlic and ginger, sauté 30 seconds until fragrant. Add shrimp and cook 1–2 minutes per side until pink and opaque.
Return vegetables to the pan, toss with shrimp, and cook an additional 1–2 minutes. Adjust seasoning with soy sauce or red pepper flakes if desired.
Spoon stir-fry over warm quinoa. Garnish with sesame seeds, scallions, and a squeeze of lime.