Warm the olive oil in a large skillet over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs and set them aside on a plate.

In the same skillet, add the diced carrots and onions, cooking until they begin to soften, about 3 minutes. Stir in the peas and garlic, seasoning with salt and pepper, and cook for another 2 minutes.

Increase the heat to medium-high and add the cooked quinoa along with the green onions. Drizzle with soy sauce and toss to combine everything evenly. Fry the mixture, stirring frequently, for about 5 minutes until the quinoa is slightly crispy.

Fold the scrambled eggs back into the skillet, mixing well to distribute. Finish by stirring in the sesame oil and remove from heat.

DEVOUR!