Heat 1 teaspoon of oil in a large skillet. Add eggs and scramble. Remove from pan and chop up into small pieces.

Add remaining teaspoon of oil to your skillet and heat to medium. Add scallions, garlic, sea salt and turmeric and stir for 30 seconds. Add vinegar, soy sauce, corn and peas. Increase heat to medium high and cook for 3 minutes. Add quinoa and cook, stirring often, for 3 to 5 more minutes. Return egg to the pan and cook until heated through. Serve warm.