Place the quinoa, coconut milk and chicken broth in a rice cooker and cook just as you would rice. If you do not have a rice cooker simply add the quinoa, coconut milk and chicken broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and quinoa is tender {about 20 minutes}.

While the quinoa is cooking, saute the onions and carrots together in olive oil until tender. Add the garlic and ginger and cook for about 1 minute. Add the frozen peas, pineapple, water chestnuts and cilantro and cook 2 minutes.

Push the ingredients to the side, add the eggs to the center of the pan and scramble. Once the eggs are cooked, toss all the ingredients together and add lime juice and soy sauce. Serve warm.