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Place the quinoa and vegetable stock or water in a medium pot (if using water, season with 1 teaspoon of salt). Bring to the boil, reduce the heat to medium–low, cover and cook until the quinoa is translucent and tender, and the liquid has been absorbed, about 15 minutes. Remove the lid and allow to cool for 10 minutes.
Heat a wok or large skillet (frying pan) on medium high heat for 2 minutes. Drizzle with 1 to 2 tablespoons neutral oil and add the onion and toss until slightly softened, 1 to 2 minutes. Add the ginger and garlic and toss until fragrant, about 30 seconds.
Add the quinoa, toss and then allow to cook undisturbed for 1 to 1 ½ minutes, allowing the quinoa to crisp up slightly. Add the peas, corn, lettuce, soy sauce or tamari and toss until the quinoa and the vegetables are warm and the lettuce is wilted, about 2 minutes. Taste and season with salt and lots of pepper.
Turn off the heat and add the scallions and crispy fried onions/shallots, if using.