- Heat 2 tablespoons oil in a large skillet over medium heat. Add kale and green onions and cook, stirring, until tender, about 5 minutes.
- Stir in quinoa and season with soy sauce. Transfer to a serving bowl and cover to keep warm.
- Clean skillet; add remaining oil and heat over medium-high heat. Add shrimp, garlic, ginger, and chili; season lightly with salt. Cook, stirring, until shrimp are just seared but not cooked through, about 1 minute.
- Add sugar, fish sauce, vinegar, and lime juice; bring to a simmer. If desired, whisk in arrowroot to make a thicker sauce. Cook sauce until sugar dissolves and thickens, and shrimp are cooked through, about 3 minutes. Serve over fried quinoa and top with green onions.