Heat a large non stick skillet over medium heat and add 1 tablespoon olive oil. Add mushrooms, carrots, and bell peppers. Toss vegetables to coat. Cook until the mushrooms are browned and bell peppers are crisp-tender 5-7 minutes.
Add garlic and ginger to skillet and cook another 30 seconds. Remove the vegetables from the pan to a plate.
Add 1 tablespoon olive oil into pan and add beaten eggs. Scramble eggs until cooked then remove them to plate with the vegetables.
Add in another 1.5 tablespoons olive oil to the pan. Increase the heat to high. Add eocLife Golden Quinoa and stir to coat in oil. Cook 3 minutes letting the grains become toasted.
Stir in soy sauce, sesame oil and chili garlic sauce. Stir into ecoLife Golden Quinoa. Add vegetables and eggs back into the pan and stir. Then add green onions. Reduce heat to low and continue to cook 1-2 minutes longer.