Quinoa "Fried Rice"

LA has great food...sushi, Korean BBQ, thai food, year-round farmer's markets. But there are a few things that don't measure up to back home: bagels, pizza, and chinese food. So one night, when I was craving that salty sweet mixture of fried rice, I found this healthy version (very slightly adapted). And you know what? It wasn't so bad! But it's no Mongolian house (Katie...you know what I'm talking about).

Ingredients
2 large eggs, beaten
1 small yellow onion
2 cloves garlic, minced
8 oz. baby bellas, sliced
1 head broccoli, sliced into small florets
1 zucchini, diced
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 tbsp. grated fresh ginger
2 tbsp. soy sauce
1 tbsp. hoisin sauce
2 green onions, sliced
Sriracha, for serving
Olive oil

Directions
1. Heat olive oil in a small saucepan over medium-low heat. Add eggs and fry until cooked through (about 2-3 minutes on each side), flipping only once.
2. Set aside to cool before dicing.
3. Add olive oil to a large stockpot and heat over medium-high heat.
4. Add onion and a sprinkle of salt, and cook until translucent (about 4-5 minutes).
5. Add garlic and cook for another minute until aromatic.
6. Add mushrooms, broccoli, and zucchini. Stir to combine and cook for 3-4 minutes. 
7. Add corn, peas, carrots, and cooked quinoa. Stir to combine and cook for 1-2 more minutes.
8. Add ginger, hoisin, and soy sauce, and stir to combine. Cook for 2 minutes.
9. Stir in green onions and diced eggs.
10. Serve immediately, drizzled with sriracha.