Peel and dice the carrots. Carrots should be about a ΒΌ inch.
Wash the ramps thoroughly.
Cut the white bulbs off. Dice them.
Remove the woody steams from the leaves. Save those for the stock pot.
Take 3-4 leaves at a time and roll them into a log. Sliced them thinly into thin ribbons or chiffonade
Coat the bottom of a frying pan with cooking oil. Heat up to medium-heat high. Add the carrots.
Cook the carrots until softened and starting to brown.
Add the ramp bulbs. Cook for about a minute or two until softened.
Turn off the heat and add the ramp leaves. Stir until the leaves have wilted.
Add the veggies to the fluffed quinoa. Stir and serve.