Place quinoa in a fine-mesh strainer and rinse under cold water until water runs clear. Drain and set aside.

In a large skillet, bring 1/2 cup water to simmer over medium-high heat. Add carrots and cook about 2 minutes. Add mushrooms, garlic and ginger.

Cover and cook until mushrooms are tender and have released their liquid.

Uncover and cook 2 to 3 minutes longer or until most liquid has evaporated.

Add quinoa and stir 1 minute.

Whisk miso into 2 cups water and add to quinoa. Bring to a simmer, then cover and continue simmering until quiona is almost tender, about 12 minutes.

Add peas, cover and continue cooking until quinoa grains are tender and liquid is absorbed, about 5 minutes more.

Transfer to a bowl and stir in green onions.

Serve immediately.