Heat the ghee, or oil in a cast iron skillet over medium-high heat. 

In a small bowl, combine the shrimp with cajun seasoning, sea salt and pepper, Toss well to coat. 

Add the seasoned shrimp to the skillet and cook on both sides until opaque. Set aside. 

Add garlic to the pan and stir until fragrant, then add tomatoes and broth.

Bring to a simmer then lower the heat. 

Add quinoa, stir, cover and cook for about 15 minutes, until quinoa is just done. 

Stir in lemon juice, chopped green onion, jalapeno and cooked shrimp. 

Cook until shrimp are heated through again, just a minute or so.

Enjoy!