Sanitize all equipment, tools, utensils, and work surfaces prior to starting. Wash hands and follow proper food safety and hygiene standards. Ensure all ingredients are prepped and measured before cooking (mise en place).
Heat a large nonstick sauté pan over medium-high heat. Add canola oil and allow it to heat then add in beaten eggs. Gently stir and scramble until eggs are just set, soft, and tender. Eggs should be fluffy, pale yellow, and moist—not browned or rubbery. Set aside.
Return pan to medium-high heat and add sesame oil. Add garlic, ginger, peppers and sauté briefly until fragrant and lightly tender.
Increase heat to high. Add quinoa, mushrooms, bean sprouts, and green onions breaking up clumps with a spatula.
Spread quinoa mixture evenly across the pan and allow it to sear briefly before stirring. Add in tamari and toss and stir until hot, separated, and lightly toasted.
Turn heat off pan. Return scrambled eggs to the pan. Gently fold eggs into the quinoa to maintain texture.
Garnish with green onions or transfer to a sheet tray to cool before storing.
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