Heat 1 tablespoon toasted sesame oil or coconut oil in a large skillet or wok over medium-high heat.

Add 1 to 2 garlic cloves, minced, and stir constantly until fragrant, about 30 seconds.

Add 3 to 4 cups chilled cooked quinoa and the contents of 1 16-ounce bag frozen mixed vegetables to the skillet. Break up any quinoa clumps with a spatula.

Stir and cook, turning the mixture occasionally, until the vegetables soften and the quinoa is heated through and well coated with oil, about 3 to 5 minutes (longer if the vegetables are still icy).

Push the quinoa and vegetables to one side of the skillet to clear a space. Crack 2 large eggs into the cleared area and scramble them, stirring, until fully cooked, about 1 to 2 minutes.

Mix the scrambled eggs into the quinoa and vegetables. Drizzle 2 to 3 tablespoons gluten-free soy sauce over the mixture and sprinkle 1/2 teaspoon ground ginger evenly over the skillet. Toss to combine.

Cook everything together for an additional 1 to 2 minutes until heated through. Taste and add more soy sauce if desired.

Serve hot.