Rinse your quinoa thoroughly with cold water.

In a medium saucepan add 2 cups of vegetable stock, and bring to a boil. Add in your rinsed quinoa.

Reduce the heat, simmer, and cook, covered for 12-15 minutes. Check to see if most of the liquid has been absorbed. Let stand for 5 minutes, cover, and then fluff your quinoa with a fork.

Heat oil in a large skillet over medium-high heat. Cook shrimp for a minute or two on each side until golden brown and translucent on the inside. Sprinkle with sea salt and pepper to your taste.

In a large serving bowl, add chopped lettuce, onion, cherry tomatoes, quinoa, and your cooked shrimp.

Add in dollops of your green pesto and stir everything well to combine.

Serve with additional pesto if desired and enjoy.