1). Combine quinoa and water in a pot and cook according to directions on package. 2). Thaw frozen shrimp by running them under cool water for at least 5-minutes. 3). Microwave frozen peas and carrots for 3 minutes and drain out any excess water. 4). Combine rice vinegar, soy sauce, and toasted sesame oil in a large skillet with the defrosted peas and carrots and the cooked quinoa. Cook over medium-high heat until veggies reach desired tenderness. 5). Add in defrosted shrimp, pineapple tidbits (with juice), and chili-garlic sauce. Stir often, and cook until desired texture is achieved. A crispier texture will take a bit longer.