Instructions
Rinse quinoa a few times in cold water.
Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and fluff with a fork.Transfer to a large plate and pop in the fridge or freezer to chill completely.
Mix soy sauce, teriyaki sauce, and sesame oil in a small bowl. Set aside.
Heat 1 tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble with a wooden spoon or chopsticks. Toss together and then throw in peas. Toss everything together until the peas are warmed through. Add remaining scallion and serve. Season with salt and pepper.
