Prepare rice and quinoa according to package directions, substituting broth for water.

In medium wok or skillet over medium-high heat, heat 1/2 tablespoon sesame oil. Add eggs and, using spatula, quickly soft scramble. Continue stirring eggs until light and fluffy. Remove from pan and reserve.

Add remaining sesame oil to wok or skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes.

Add chicken and vegetables; stir-fry 2 minutes, or until heated through. Fold in rice and quinoa, eggs and soy sauce.