Add quinoa and water to a saucepan, then bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
Heat 1 tablespoon of sesame oil in a large skillet set over medium heat. Add the eggs and scramble constantly until cooked through. Transfer eggs to a separate plate.
Heat remaining tablespoon of sesame oil in the skillet. Add onion, garlic, carrots and peas and cook for 5 minutes until softened.
Add the cooked quinoa, tamari and Sriracha. Stir-fry mixture for about 2 minutes.
Add the eggs back to the pan and stir until combined. Sprinkle with green onions and serve.
Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.