In a pot of salted boiling water, cook the quinoa until tender, about 15 minutes. Drain.
Meanwhile, in a large skillet over medium-high heat, brown the vegetables in 2 tbsp (30 ml) of the oil until tender,
about 8 minutes. Keep warm.
In a separate non-stick skillet over medium-high heat, carefully break the eggs into the remaining oil. Cook on one side only for 2 to 3 minutes or until the whites are set and the edges are golden. Season with salt and pepper.
In a bowl, whisk together the soy sauce, maple syrup, sesame oil and Tabasco.
Place the quinoa in a large serving platter. Top with the vegetables and eggs and drizzle with the sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.