Rinse your quinoa well, then set aside to drain excess water.

Heat your oil in a large skillet over medium-high heat.

Add the onion, bell peppers, garlic, crushed red pepper flakes, then sauté for 5 minutes.

Add quinoa to the hot skillet with the veggies, and cook, stirring continuously for a couple of minutes until fragrant and nutty. Don't overcook as quinoa can burn quickly.

Add your bone broth, freshly grated lemon zest, and fresh lemon juice then bring the liquid to a simmer.

Cover with a lid and reduce the heat to LOW. Cook, undisturbed, until the quinoa is tender, about 15 minutes. Add an extra splash of broth if necessary.

Remove the lid and arrange your shrimp over the quinoa in the pan. Season with a pinch of sea salt and freshly ground black pepper.

Cover again and continue to cook for about 5 minutes, or just until the shrimp is pink and opaque.

Sprinkle with fresh parsley or cilantro and serve.