Over medium heat, combine both quinoa and chicken stock in a large pot. Cover the pot and bring to a boil for 5 minutes. Add in chopped broccoli into the pot and simmer for another 5 minutes or until the quinoa and broccoli are cooked and tender. Remove from heat once ready and set aside.
While Quinoa is cooking, cut the chicken breast into small cubes.
In a medium sized bowl combine soy sauce, balsamic vinegar, pepper, garlic and Sriracha. Stir until well blended.
In a frying pan over medium heat add shrimp and shrimp to the pan. Add in the sauce and stir together. (Taste the sauce and if it's to spicy, add in a little bit more balsamic vinegar and a pinch of salt)
When the shrimp and chicken is cooked through and the sauce has reduced, you dish is ready to be served.
Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.