Rinse the quinoa thoroughly, then toss it into a pan to over medium-high heat. Stir occasionally until quinoa is lightly fragrant and you hear regular popping sounds, then add the water, reduce heat, and cover.

Chop the veggies into your desired shapes and sizes. Personally, I'm a fan of julienned carrots and cucumber, and medium chunks of red onion.

While the quinoa cooks, heat up a second pan with a little olive oil (not from the 1/3 cup for the dressing) and start stir frying the onion, carrots, cucumber, seranos, and broccoli. Add in a little soy sauce and some spices (if desired).

Mix together the oil, vinegar, and some soy sauce. Spice to taste.

When all the water has soaked into the quinoa, pull it off the heat and stir in about half of the dressing. Adding it in while the quinoa is hot makes the flavor soak in.

When the veggies are mostly cooked, add the quinoa and bean sprouts (kale if you have it) and stir fry.

Once everything is cooked to desired amount, stir in the rest of the dressing and serve!