Chinese Fried Quinoa

This recipe comes from The Domestic Geek. She suggests making it for back to school lunches. What a great idea! My husband doesn't give compliments too often but he did declare he liked quinoa after trying this. I only use half of the vegetable stock amount because I just found it too salty. I also, thought the sesame oil over powered the recipe a bit so I now only use half of that amount.

2 1/2 cups water with 1 vegetable stock cube (I only use 1/2 cube)
1 1/2 cups quinoa, rinsed and drained
2 tsp sesame oil (I only use 1 tsp)
1/2 cup onion, chopped
1/2 cup carrots, peeled and diced*
1/4 cup frozen peas
1 clove garlic, finely chopped

1 Tbsp soy sauce (gluten-free)
1 tsp hot sauce (optional)
1/2 cup green onions, chopped

Add vegetable stock and quinoa to a large pot. Bring to a boil. Once its boil, reduce to a simmer and cover. Let simmer for 20 minutes. Turn off the heat and let sit while still covered. 
Add sesame oil to a large frying pan on medium heat. Once heated add onion, cook till translucent. Add carrots for about 3 minutes, until they soften up a bit. Add garlic and peas; cook for 1 minute. Add soy sauce, hot sauce and green onions and stir. Toss in cooked quinoa and mix well. Serve cold, room temperature or warm it’s up to you.

* To save time just use baby carrots in a bag that are already peeled and easy to chop because they are already small.