Rinse a cup of quinoa in a mesh sieve/strainer, drain, and allow to dry on a few sheets of paper towels. Drying time will vary, I usually rinse, strain, and just walk away.
Once dry, toss quinoa into a pot and allow it to toast on medium heat for just a minute or so, while stirring. You don't quite want to brown it, just a light toasting.
Next add 1.5 cups of water [or broth!] to your quinoa and bring to a boil.
Once the bubbles start flying, reduce to low, cover, and simmer for approximately 12 minutes.
Feel free to add a pinch of garlic powder and a splash of soy sauce while the quinoa simmers to lock in some extra flavor.
After 12 minuets, remove lid, fluff with a fork, and set aside. If it's still a little liquid-y let it simmer for another minute or so until it's nice and fluffy.
While you're waiting for the quinoa to simmer to fluffy perfection, prep your veggies! This will vary a little bit depending on whether or not you grab fresh or frozen veggies. I had fresh onion, sprouts, and snow peas but frozen peas. The peas went in the microwave for a few minutes while I sauteed the remainder of the vegetables on medium-high in a little grape seed oil [butter works too!].
Add the minced garlic towards the end, once the veggies are almost fully cooked, to prevent burning.
If you're adding fluffy scrambled eggs to the mix, scoot the veggies to the side, crack eggs directly onto your skillet and scramble.
Toss in the quinoa, soy sauce, vinegar, and salt and pepper to taste. If you're a fan of the acidity of vinegar, you can add equal parts white vinegar and soy sauce. Unsure? Use 2 parts soy sauce and 1 part vinegar and work your magic from there! Taste test, adjust seasoning + sauce as needed and refrain from gobbling straight from the skillet! Er... I may have burned myself doing this ;)
Serve with a little extra soy sauce and white vinegar if you'd like and, as always, enjoy!
Notes
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.