Heat 1 tablespoon olive oil in a medium skillet over low heat. Add egg, and cook until scrambled, stirring occasionally.

Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon olive oil and sauté onions, carrots, ginger, and peas season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.

Increase heat to high, add in cooked quinoa, and soy sauce. Cook, stirring constantly until heated through, about 2 minutes. Then add in the eggs and stir to combine.

Add the sesame oil, and scallions, and stir to combine, and remove from heat.