Combine the water, salt, and quinoa in a saucepan and bring to a boil. Cover the pan, reduce the heat, and simmer for 15 minutes or until all the liquid has been absorbed. Remove from the heat and let sit in the pan with the lid on for 5 minutes. Remove lid and fluff with a fork. Let sit while preparing the rest of the ingredients.

Place the shrimp in a small bowl and sprinkle with 1 teaspoon salt, the cornstarch, and pepper. Let sit for 10 minutes.

Beat the egg whites with 1 teaspoon tamari.

Heat 2 tablespoons of oil in a large skillet over high heat until the oil is very hot. Add the shrimp and quickly spread into an even layer. Let cook, undisturbed, for 30 seconds. Flip the shrimp and cook or another 30 seconds. Remove from the pan. Add the remaining 1 tablespoon of oil to the pan. Add the garlic, ginger, and green onions and cook, stirring for 30 seconds. Add the carrots, peas, quinoa, shrimp, remaining tablespoon of tamari, and sesame oil. Cook, stirring constantly for 2 minutes. Spread the mixture to the sides of the pan. Add the eggs and cook, stirring, until scrambled. Stir the eggs into the rest of the mixture.

Serve immediately, garnished with cilantro if desired.