In a medium saucepan, combine 1 cup of quinoa and 2 cups of vegetable broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
While the quinoa is cooking, prepare your vegetables. Finely dice the carrots, mince the green onions, and garlic, and thaw the frozen peas if you haven’t already.
In a large skillet or wok, heat 1 tablespoon of olive oil and 1 teaspoon of sesame seed oil over medium heat. Once the oil is hot, add the diced carrots and sauté for about 3-4 minutes until they start to soften.
Next, add the minced garlic and thawed peas to the skillet. Sauté for an additional 2-3 minutes until the garlic is fragrant and the peas are heated through.
Once the vegetables are cooked, add the cooked quinoa to the skillet. Stir everything together to combine the ingredients evenly.
If using eggs, push the quinoa and vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Once done, mix the eggs into the quinoa and vegetable mixture.
Drizzle the lite soy sauce over the stir-fry, adjusting the amount to your taste. Stir well to ensure everything is well-seasoned. If desired, add a pinch of salt. Serve hot, garnished with additional green onions if desired.
