Quinoa fried rice

What I had:

• 2 tablespoons olive oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 head broccoli, cut into florets
• 1 zucchini, chopped
• 1 cup frozen corn
• 1 cup shredded carrots
• 3 cups cooked quinoa
• 3 tablespoons soy sauce

What I did:

• Cook the eggs in 1 tbsp olive oil, scramble them and put aside
• Cook the quinoa according to directions on package and put aside
• Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
• Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 6-8 minutes. 
• Add corn, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
• Add eggs and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
• Serve with Sriracha!