Begin cooking your quinoa or noodles (you can even use basmati or brown basmati rice) following the instructions of packet.
Prepare your onions, carrots, broccoli or green beans or cauliflower and garlic while the quinoa is cooking. Julienne the carrots into thin strips so that they cook quickly and evenly. Cut your veggies into bite size florets or pieces. Then finely chop your garlic and also crush a garlic.
When veggies are prepped and quinoa/rice is almost done, add your olive oil over medium-high heat to a wok (or frying pan). Add the onions, then carrots and cook for 2-3 minutes. Then add your broccoli or green beans etc. and chopped garlic and cook for another few minutes.
Then add chili paste, crushed garlic and fry for a minute. Next add soy sauce and rice wine vinegar. Add quinoa, rice or noodles.
Saute everything for another couple of minutes.
Turn off heat and add sesame oil. Serve and enjoy.

1/2 cup quinoa or pad Thai noodles
1 tablespoon olive oil (or peanut or stir fry oil)
1 onion, cut into half moon
1 large carrot, julienned
1 small head of broccoli, or green beans, or cauliflower, cut into small pieces
1/4 red cabbage, sliced
2 large cloves garlic, one chopped and one crushed
1/4 teaspoon Lan Chi chili paste with garlic or chili flakes
2 tablespoon soy sauce
2 teaspoon rice wine vinegar
2 teaspoon sesame oil