Begin by rinsing the quinoa under cold water. This helps remove any bitterness from the grains to ensure a pleasant flavor.
In a medium saucepan, combine the rinsed quinoa and vegetable broth (or chicken broth). Bring to a boil over medium heat, then reduce the heat to low and cover. Simmer for about 15 minutes or until the quinoa has absorbed the liquid and is fluffy. Remove from heat and fluff with a fork.
In a large skillet or wok, heat the olive oil and sesame seed oil over medium-high heat.
Add the finely diced carrots, minced green onions, and minced garlic to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
Stir in the thawed peas and the beaten eggs (if using). Continue to cook, stirring constantly, until the eggs are scrambled and fully cooked.
Add the cooked quinoa to the skillet with the vegetables and eggs. Drizzle with lite soy sauce and stir everything together until well combined. Adjust seasoning with salt if desired.
Remove from heat and serve immediately, garnished with additional green onions if desired. Enjoy your wholesome Quinoa and Vegetable Stir-Fry warm!
