Gather all your ingredients. Make sure your quinoa is pre-cooked and chilled for the best texture. Dice your vegetables and chicken, and set them aside.
In a large skillet or wok, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the mushrooms, carrots, and bell pepper. Stir-fry for about 3-4 minutes until tender but crisp. Add garlic and ginger, cooking for another minute until fragrant.
Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set, about 1-2 minutes. Mix everything together.
Add the cooked quinoa and chicken back into the skillet. Pour in soy sauce and sesame oil, mixing well. If desired, stir in chili garlic sauce. Cook for another 2-3 minutes to heat through.
Fold in the edamame and green onions, cooking just until warmed through. Adjust seasoning with more soy sauce if desired.
