In a medium sized bowl combine soy sauce, balsamic vinegar, pepper, garlic and sriracha. Stir until well blended. Set aside.

In a large pot combine quinoa and chicken stock. Bring to a boil, cover and reduce to a simmer for 10 minutes or until the quinoa is cooked and tender. Remove from heat and set aside.

While quinoa is cooking, heat the sauce in a frying pan over medium heat. Add shrimp to pan. When the shrimp is cooked through and the sauce has reduced so it's thicken add quinoa and stir until well combined.