Add canola oil to a large wok or skillet over medium heat. Add diced peppers and carrots and cook for 4 minutes.
Add garlic and half the scallions and cook for another 2 minutes. Peppers and carrots should be tender, but still brightly colored.
Add quinoa to skillet, tossing to combine, and cook for 2 minutes.
Push quinoa to the side of the wok and pour lightly beaten eggs into cleared space. Allow egg to sit for about 30 seconds before stirring to scramble. Then toss egg into the quinoa mixture.
Mix in the peas and add in soy sauce, rice vinegar, and sesame oil. Toss to combine and cook for about 2 minutes.
Serve quinoa fried rice in bowls top with remaining scallions.