Add quinoa to a large bowl and rinse well a couple of times, rubbing well with your fingers. Drain the water completely using a colander.

Return the quinoa to the bowl and pour 1¾ cups water. Bring it to a rolling boil on a high heat. Once the water begin to boil, lower the flame completely. Cover and cook until the quinoa is cooked to tender (perfectly cooked but not mushy). Turn off the heat.

Cover and rest for 10 mins. Later fluff up with a fork. Cool the quinoa aside.

While the quinoa cooks & cools, prepare the veggies. Separate the green and whites of the spring onions.

Pour the required soya and vinegar to a small bowl. Keep all these aside. If using eggs, break them to a bowl and whisk well with a fork.

Heat oil in the wok on a medium high heat and add green chilies, spring onion whites (optional) and garlic. Fry until aromatic without burning, for about a minute.

Add all the veggies and salt. Stir fry until the veggies are slightly tender but not overcooked. Reduce the heat to medium. (avoid salt here if using frozen veggies, mushrooms or cabbage)

(Optional, if using eggs) Move the veggies aside in the wok and pour the beaten eggs. Scramble them & cook until soft set. (don't over cook).

Add cooled quinoa, salt, pour the sauces and add black pepper. Stir fry for a minute or 2 until the quinoa becomes hot.

Stir in the spring onion greens (optional). Turn off and taste test. Add more salt or soya if you want.

Serve quinoa fried rice hot or warm.