Marinate the shrimp in 6 ounces of the Herdez cooking sauce for 2 hours in the refrigerator until ready to cook.
Prepare the quinoa by rinsing it with water, then combining it with the chicken broth in a sauce pan. Bring to a boil, then reduce to a simmer and cook for 15 minutes until tender. Remove from heat and set it aside to cool.
While quinoa is cooking, heat the olive oil in a pan over medium heat. Add onions and peppers, and cook and stir them until soft for approximately 10-12 minutes. Add nopalitos to warm them, then add vegetable mixture to the cooled quinoa.
Add orange juice and zest to quinoa mixture, stir gently to combine. Divide quinoa pilaf into 4 serving dishes.
Heat 1 tbsp olive oil in a pan on medium heat. Add the shrimp, discard used marinade. Stir and cook shrimp for approximately 8 minutes, or until cooked and no longer translucent. Add remaining 6 ounces of Herdez Roasted Pasilla Chile cooking sauce and coat shrimp, stir until heated through.
Ladle shrimp and sauce mixture over quinoa pilaf, garnish wth queso fresco and fresh cilantro if desired. Enjoy!