To toast grains: Place quinoa and oats in a wide pan. Cover and cook over medium heat, stirring often, just to toast, about 7 minutes.

To make the stir-fry: Separate whites from the greens of the scallions. Set the green parts aside and thinly slice the white parts. Do the same with the bok choy, separating the green leaves from the white stalks. Thinly slice the white part. Place the sliced white bok choy stalk slices in a colander and rinse under cold water to remove any grit.

Dice the carrots and mince the ginger and garlic. Once your grains are toasted (smelling aromatic and slightly golden), add the vegetables to the pan: white scallions and bok choy, carrots, ginger, and garlic. Add the red chili flake to the pan.

Sauté over medium-high heat, stirring often, for 1-2 minutes, until the carrots start to turn golden brown around the edges.

Add 2 cups of water to the pan. Bring the water to a boil, cover, and simmer 10-12 minutes, until the quinoa is done. Meanwhile, roughly chop the green parts of the scallions and the green bok choy leaves. Set aside some of the green scallions for garnish. Once the quinoa and oats are tender, remove the lid and let any excess water cook off. Add the green scallions and bok choy leaves. Add in the tamari and edamame. Taste to adjust seasoning.

Garnish with green scallion tops and serve.