In a medium-sized saucepan, add chicken stock and quinoa and bring to a boil.
Reduce to a simmer and cook for 15 minutes covered until quinoa is translucent and tender.
Drain and reserve cooked quinoa. Cool in refrigerator for about 15 minutes.
In a large wok or stainless-steel pan, add 1 T. olive oil and eggs. Scramble eggs lightly and remove from pan.
Add remaining 3 T. olive oil, sesame oil, yellow onion, green onion, garlic, and asparagus to pan with a pinch of salt and pepper. Sauté about 3 mins.
Add cooked quinoa, sriracha, and soy sauce to pan and cook until quinoa is heated through, about 3 to 5 minutes.
Add scrambled eggs and cilantro to pan. Cook another 2 minutes and season to taste with salt and pepper.