Rinse quinoa. Add water and quinoa to a saucepan and bring to a boil. Add salt and cook covered, about 10 minutes. Remove from heat and let stand 5 minutes.

While quinoa is cooking, whisk together egg white, chicken broth, cornstarch, soy sauce, honey, rice vinegar, garlic and ginger. Toss in shrimp and refrigerate 15 minutes.

Heat oil in a large skillet. Add shrimp to the skillet and save marinade on the side. Cook over medium heat 3 minutes. Flip the shrimp and cook an additional 3 minutes. Transfer cooked shrimp to a plate.

Cut cabbage into thin strips or small chunks.

Add the cabbage to the skillet with the reserved marinade. Cook over medium heat 2 minutes.

Stir in scallions and serve shrimp/cabbage mixture over warm cooked quinoa.