Start by rinsing 1 cup of quinoa under cold water. In a cooking pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Once done, fluff it with a fork and let it chill.
While the quinoa is cooking, preheat your oven to 400°F (200°C). Spread the frozen mixed vegetables on a baking sheet, drizzle with a bit of oil, and season with salt and pepper. Roast them in the oven for about 20 minutes or until they’re tender and slightly caramelized.
In a large skillet, heat the toasted sesame oil or coconut oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn it!
Once the garlic is fragrant, add in the chilled quinoa and the roasted vegetables. Stir to combine everything evenly, allowing the flavors to meld together.
Push the quinoa and vegetable mixture to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked. Once cooked, mix the eggs into the quinoa and vegetables.
Drizzle the gluten-free soy sauce and sprinkle ground ginger over the quinoa mixture. Stir to ensure everything is evenly seasoned. Serve warm in bowls, garnished with additional sesame seeds or green onions if desired.
