In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rinsed quinoa, allowing it to toast slightly in the skillet for about 2 minutes while stirring. This enhances the nutty flavor of the quinoa.
Add the chicken broth, crushed red pepper flakes, bay leaf, saffron (or turmeric), Spanish paprika, black pepper, and salt to taste. Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the skillet. Allow the quinoa to simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
After 15 minutes, remove the lid and gently fold in the sun-dried tomatoes, red bell pepper, green peas, and seafood seasoning. Lastly, add the shrimp to the mixture, distributing them evenly.
Cover the skillet again and let it cook for another 5-7 minutes or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp to maintain their tender texture.
Remove the skillet from heat, discard the bay leaf, and fluff the quinoa with a fork. Serve the Quinoa and Shrimp Paella hot, garnishing with fresh herbs if desired.
