Rinse quinoa in a fine mesh strainer for a minute or two. Then combine with the water in a 1 1/2 quart saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Turn off the heat and allow to stand for 5 more minutes. Do not lift the lid. Fluff with fork before serving.

Saute carrot, onion and sage in one Tbl. olive oil over medium heat until almost tender, add mushrooms and allow to cook down so they release most of their liquid. Add kale and cook for 2-3 minutes until wilted. Season with salt and pepper, remove from skillet and reserve. Fry eggs in same skillet.

To serve toss quinoa with olive oil and season with salt and pepper. Stir in sautéed veggies. Fill your favorite breakfast bowl, then top with fried egg.