Mix hot water, quinoa, and seasoning in Multipurpose Steamer. Cover; microwave on high until tender and water has absorbed, 12–15 min.
Meanwhile, slice bell peppers. Cut broccoli florets into bite sized pieces. Whisk eggs in a small bowl.
Heat oil in a wok over medium-high heat. Add bell peppers, broccoli, and edamame; stir-fry until tender-crisp, 3–4 min. Add quinoa; mix well. Continue to stir occasionally – this is to allow the quinoa to get crispy, about 2–3 min.
Add eggs and scramble into quinoa.
Per serving: Calories 490, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 245 mg, Sodium 115 mg, Carbohydrate 67 g (Fiber 10 g, Sugars 5 g), Protein 24 g.
Quinoa comes in a variety of colours: white, red, rainbow. White quinoa has the most neutral flavour, others are more nutty and earthy. Choose white quinoa for a faster cook time or be bold and try red or rainbow for a crunchier bite!