Place the vegetable stock in a small saucepan over high heat.

When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 20 - 25 minutes or until the quinoa is soft and the stock is evaporated.

Add water 1/4 cup at a time if needed.

When the quinoa is cooked remove to a large mixing bowl, cool and then put in the refrigerator to chill.

While the quinoa is cooking place the jalapeno and red pepper in a medium skillet and place in the oven.

Roast for 45 minutes, turning occasionally so that the peppers browns on all sides.

Remove the peppers and place in a small paper bag, with the top folded closed, to cool.

When the peppers are cool, peel and seed the peppers and discard the stems, the burned outer peels, and the seeds.

Cut into large dice and place in a mini-chopper or blender.

Add the lime juice, honey, pepper, yogurt, soy sauce, salt and 1/4 cup of the cilantro to the jar and blend until smooth.

Place in a refrigerator to chill.

Place the olive oil in a large skillet over medium high heat.

Add the ginger and pumpkin seeds.

Cook, stirring frequently, for about 5 minutes.

Adjust the heat so the ginger cooks but does not burn.

Add the shrimp and cook until the shrimp are pink throughout. Toss frequently.

Remove the shrimp to a bowl to cool and add the 2 tablespoons water to the ginger and pumpkin seeds remaining in the pan.

Deglaze the pan with the water, and when there is about 1 tablespoon of liquid left, add it to the shrimp to cool.

Place in the refrigerator to chill.

When all of the ingredients are chilled, add the dressing, cooked shrimp, cucumber, tomatoes and the remaining 1/4 cup of the cilantro.

Gently fold together and serve.