Bring the water to a boil in a saucepan. Add a pinch of salt and the rinsed quinoa. Cover and bring to a boil. Reduce heat to low, and cook about 15 minutes, until the liquid is absorbed. You should have about 2 cups of cooked quinoa.
Preheat over to 350°F.
Heat the first 2 teaspoons of oil in a 10-inch cast-iron skillet over medium flame. Add the carrots and sauté 5 to 8 minutes, until they begin to soften. Stir in the green onion and sauté a few more minutes. Transfer to a large bowl and set aside. Wipe out the skillet.
If using vegetarian sausage, cook it: Heat a teaspoon of oil in the skillet. Chop the “sausage” into chunks, add to the skillet, and cook. Breaking up the chunks with a wooden spoon, stir occasionally until the “sausage” crumbles are golden brown. Transfer to the bowl with the carrots and onions. Wipe out the skillet. Coat the skillet with the remaining teaspoon of olive oil.
Stir the quinoa, cottage cheese, beaten eggs, sun-dried tomatoes, and salt into the bowl with the vegetables and “sausage.” Transfer the mixture to the oiled skillet.
Scatter the grated cheese over the top and sprinkle with pepper.
Bake 20 to 25 minutes, until the eggs are barely set, and have begun to puff up on the edges.
Let cool a few minutes. Serve in wedges with a crisp green salad.