Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.

When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.

If you have time, cook the quinoa the night before otherwise cook the quinoa, spread it out on a baking tray and place it in the freezer for 15 minutes.

In a frypan, heat 1/2 tablespoon of olive oil over medium heat. Once the oil is hot, add the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble.

Heat the remaining 1 tablespoon of olive oil over medium high heat. Add the onion and garlic, and cook, stirring often, until the onion has become translucent, about 4-5 minutes.

Add mushrooms and broccoli and cook, stirring constantly, until the vegetables are tender, about 3 minutes.

Add the corn, peas, carrots, egg and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add the ginger and soy sauce, and gently toss to combine.

Add salt and pepper to taste.

Remove from heat, add the chopped spring onions and coriander and serve immediately.

Enjoy!!!