Heat half the oil in a saucepan over medium heat. Add garlic and sauté until fragrant, about 3 minutes. Add 1 cup quinoa and sauté until golden brown, about 5 minutes. Add ginger, 2 cups of water, and half of the salt and bring to a boil. Reduce heat to a simmer, cover, and allow to cook for 15 minutes. When it’s finished, spread the quinoa out on a large baking sheet to allow excess moisture to evaporate completely.
Heat remaining oil in a wok over medium heat. Add Mann’s Organic Vegetable Medley and sauté until edges begin to brown. Then add coconut aminos and vinegar and cook until soft. Remove vegetables from wok and set aside.
Add eggs to wok, scrambling with your spatula. Remove wok from heat. Add vegetables and quinoa and stir to combine. Garnish with fresh spring onion.
