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 vegetable oil in a large pan set over medium heat. Add the eggs and scramble constantly until cooked through. Transfer eggs to a separate plate.
Heat remaining tablespoon of vegetable oil in the pan. Add onion, garlic, carrots and peas and cook for 5 minutes until softened.
Add the cooked quinoa, soy sauce and Sriracha. Stir-fry mixture for about 2 minutes.
Add the eggs to the quinoa pan and stir until combined. Sprinkle with green onions and serve.