Combine quinoa and water in a medium pot and bring to a boil. Reduce heat, cover, and cook for an additional 10-15 minutes until water is absorbed. Remove from heat and let cool.
Meanwhile, combine lemon zest, lemon juice, ginger, honey, red pepper flakes, rice vinegar, soy sauce, and olive oil to make dressing. Whisk ingredients together. Put shrimp in a large bowl and pour about ¾ of dressing on shrimp. Marinate for ½ an hour, or more if possible.
Cook shrimp over medium heat just until pink. Remove from heat and combine quinoa, avocado, edamame, snap peas, and shrimp in a large bowl. Mix well and add salt and pepper to taste.
Add additional dressing if needed. Otherwise reserve that for tomorrow's salad.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/05/01/shrimp-pea-and-avocado-quinoa-salad/