If using wooden skewers, place 12-16 skewers in a shallow dish of water to soak until you are ready to use them.

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

In a small saucepan, whisk together garlic, ginger, soy sauce, honey, and vinegar. Bring to a boil over high heat and cook until slightly thickened, 2-3 minutes.

In a small bowl, make a slurry by whisking water with cornstarch until smooth.

Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 1-2 minutes. Remove from heat.

Thread shrimp, pineapple, and bell peppers onto skewers and place them on a plate. Spoon sauce over both sides of skewers. Alternatively, you can cook the shrimp, pineapple, and bell pepper pieces directly on the grill/skillet without using skewers.

Heat a large grill pan, outdoor grill, or skillet over medium-high heat.

Coat the grill pan or skillet with oil. Cooking in batches if necessary, place kabobs on the grill. Cook 2 minutes, then flip and cook 2 minutes more, until shrimp are cooked through.

To serve, divide quinoa and kabobs between plates. Top with green onions and enjoy!