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1 cup quinoa, rinsed
2 cups water
2 tablespoons coconut oil
4 medium carrots (preferably assorted colors), diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Sea salt
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce or gluten free tamari
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
2 eggs, beaten
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