In a medium saucepan, bring the quinoa to a boil in the broth. Cover, turn the heat to low and simmer until all of the broth is absorbed, about 15 minutes. Uncover and remove from heat.

In a large nonstick skillet heat 2 tablespoons oil. Saute the carrots and onion over high heat until soft, 6 - 8 minutes.

Add the garlic, ginger, and parsley and stir fry for approximately 2 minutes.

Add the quinoa to the vegetables, mixing well, and cook for 3 minutes, stirring occasionally.

Stir in the soy sauce, sesame oil, and Smoky Chipotle Pepper hot sauce. Add beans.

Create a well in the center of the quinoa mixture. Pour the eggs into the well and cook, stirring until nearly set. Mix the quinoa mixture with the eggs.

Serve as side dish or add in cooked chicken to make it a full meal.