1.In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often.
2.Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes.
3.Transfer to a bowl to cool.
4.Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat.
5. Add the onions and cook until well browned and soft, about 20 to 30 minutes, stirring occasionally. .Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more.
6.Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted.
7.Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
8.Heat remaining oil in skillet over medium-high heat. Add the quinoa.
9.When heated through, pour the eggs over the quinoa until eggs have cooked.
10.Return the vegetables to the pan.
11.Adjust the seasoning with additional soy sauce if needed.