Season the shrimp by sprinkling a pinch of salt and by making use of seafood seasoning. Keep it in the refrigerator until it is ready for use. Apply moderate heat for about 5 mins to the oil and onions inside the large skillet until its soft. Add the already sliced pepper and fry for at least 4 mins. Add quinoa, chicken broth, red pepper flakes, bay leaves, saffron, paprika, black pepper and salt. Cover up and apply low heat for 10 mins or wait for all the liquid to disappear. Add shrimp, peas, and sun-dried tomatoes, cover and cook for additional 5 mins. Remove from heat, put in cover for a minimum of 10 mins. Remove the bay leaf and serve.