Pour the coconut oil into a wok or wok styled pan on high heat and allow the oil to preheat for 30 seconds.
Reduce the heat to medium-low and start to add the onion, scallion and ginger and garlic and saute until the onions are soft and translucent.
Quickly add the bell peppers and broad beans, allowing them to cook while stirring and flipping the wok so the ingredients don't burn for 10 minutes until tender.
Once the veggies are tender, proceed with adding the quinoa in intervals until all is in the wok and fold into the veggies.
Now is a good time to fold in the already scrambled eggs, coconut aminos, black pepper and pink salt. Ensure the coconut aminos coats all the ingredients and continue to fry, stir and rotate the wok.
Now add the prawns to the fried quinoa and let them absorb the flavours and heat through - folding and stirring. If using raw shrimp make sure they are cooked through which should take a few minutes and become pink. Pre-cooked prawns only make 2 minutes or so to heat through.
To determine their readiness check the warmth by testing them with a fork - DO NOT OVERCOOK OR THEY WILL BECOME RUBBERY!
Once the shrimp have heated or cooked through, finally drizzle and fold in the sesame seed oil