Marukan Vietnamese Quinoa Salad with Grilled Shrimp

Ingredients

• 1/4 Cup Marukan Lite Seasoned Rice Vinegar
• 1/4 Cup Warm Water
• 1/4 Cup Fish Sauce
• 2 Tbsp Fresh Lime Juice
• 2 Tbsp Coconut Sugar or Sugar
• 2 Cloves Garlic, grated
• 1 Fresh Serrano Chili, finely minced
• 1 Lb. Large Shrimp, peeled, deveined, tail off
• 1/4 Cup Olive Oil, plus more for serving
• 1/2 tsp Kosher or Fine Sea Salt
• 1/2 tsp Black Pepper
• 12 Wooden Skewers, soaked in water for 30 minutes
• 4 Cups Cooked Quinoa, cooled
• 2 Bell Peppers, diced
• 1 Pint Cherry Tomatoes, cut in half
• 1 Large Zucchini, diced
• 1 Cup Fresh or Frozen Corn Kernals, thawed if frozen
• 1/2 Seedless Cucumber, diced
• 1/2 Red Onion, diced
• 1/2 Cup Fresh Parsley Leaves