Add quinoa, frozen veggies, tofu, tamari, miso, garlic and ginger into the Express Crock. Top with water and stir to combine.
Seal the lid on the pressure cooker, making sure the vent is closed. Using the Rice/Risotto setting, turn on and set the timer to 6 minutes. Hit start and let the pressure cooker do its thing.
Once the timer has gone off, allow the pressure cook to sit for 5 - 10 minutes, then release the vent. Remove the lid and stir the quinoa mixture around. Allow to cool for 5 minutes.*
Once slightly cooled, turn the Express Crock on the Brown/Saute setting. Move the quinoa mixture to the side to create an open space in the pressure cooker. Add the sesame oil and eggs, and cook until eggs are almost firm. Gently fold everything together and turn the pressure cooker off.
Serve warm topped with scallions and a drizzle extra of tamari if desired.
* allow the quinoa to sit for 5 minutes before adding the eggs will help it remain fluffy