Stir quinoa in a saucepan with the water.  Bring to a boil, turn down heat and simmer for 10-15 minutes; until tender. 

While quinoa is cooking, dice carrots; thinly slice shallots; set each aside separately.  Cut green onions, separating the white parts from the green. 

Heat the oil in a wok or large non-stick sauté pan; add carrots, shallots and the whites of the onions; cook for 5 minutes. Mince garlic and it to the wok along with the greens of the onion and grated ginger; season with sea salt and toss together.  Cook for 2-3 minutes.

Add the cooked quinoa, lightly stir to combine.  Add the sauce, sesame oil and hot sauce (if heat is desired), combine gently. 

Whisk eggs, push aside the quinoa and add the eggs to the wok; cook and stir constantly, until eggs are no longer runny; mix in with quinoa. 

Serve warm with pineapple on the side.