Step 1

Combine the quinoa, water, and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Step 2

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3

Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

Step 4

Remove the lid and gently fluff the quinoa. Set aside to cool. After it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled. The quinoa can be cooked and refrigerated the day before.

Step 5

Heat a large skillet over medium-high heat. Add the oil, and then stir in the onions and garlic and cook for 2 minutes or until soft. Stir in the corn and cook for another 2 minutes or until plump.

Step 6

Increase the heat to high and stir in the egg, soy sauce, and sesame seed oil. Cook for 1 minute or until the egg is set and then remove from heat.

Step 7

Stir in the cooked quinoa and green onions and cook for 1 minute or until heated through. Season with black pepper and serve.