1. Combine quinoa with 2 cups water. Bring mixture to a boil, then turn down to a simmer and cook covered for 12 minutes, or until quinoa is tender. Fluff with a fork.
2. While quinoa is cooking, heat 1 teaspoon olive oil in a medium sauté pan and add red pepper flakes. Add shrimp and garlic and cook until shrimp are pink and cooked through, about 1 1/2 minutes each side.
3. Remove shrimp, then add arugula and tomatoes and sauté until arugula is just wilted and tomatoes are soft. Add shrimp back to the pan, along with balsamic vinegar. Toss to coat and cook an additional minute to let ingredients blend.
4. Toss 1 cup of the cooked quinoa with 1 teaspoon olive oil. Store the rest in the refrigerator and freezer for later in the week.
5. Serve quinoa topped with shrimp and arugula mixture.

NUTRIENT TOTALS
Calories: 426.4
Protein: 26.1 grams
Carbohydrate: 49.6 grams
Dietary Fiber: 7.883 grams
Total Sugars: 6.989 grams
Total Fat: 14.3 grams
Saturated Fat: 1.878 grams
Sodium: 672.6 milligrams