In a large skillet, heat coconut oil over medium-high heat. Add broccoli and carrots and sauté until they begin to soften. Meanwhile, begin cooking quinoa according to package directions in a separate sauce pan. Add shrimp, snow peas, red pepper flakes, garlic, and fresh ground pepper to the large skillet. Sauté until vegetables are tender and shrimp is cooked through. Serve over 1/4 cup quinoa and drizzle with tamari, low sodium soy sauce, or coconut aminos (my flavor of choice!).