Put the white, red, and black quinoa together in a bowl and mix together well. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok, add the beaten eggs and cook for 2 minutes. Flip over and cook for 2 minutes on the other side. Once cooked, remove the omelette from the pan, chop into pieces and set aside.
Wipe the pan clean with paper towels and add 1 tablespoon of vegetable oil. Add the chopped ginger and garlic and cook, stirring, for a few seconds, then add the asparagus, broccoli, and bell pepper and stir-fry for another 2–3 minutes.
Add the quinoa, omelette pieces and sugar, season with salt, and stir-fry for 1 minute. Add the chopped scallion (spring onion) and sesame oil and mix together thoroughly. Spoon onto a platter and serve.
