Rinse the quinoa: Place 1 cup of quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. This removes the bitter coating and keeps the porridge clean-tasting.

Sauté aromatics: In a medium pot, warm 1 tablespoon olive oil or butter over medium heat. Add 1 small chopped shallot and 1 minced garlic clove. Cook 2–3 minutes, until soft and fragrant, not browned.

Add quinoa and liquid: Stir in the rinsed quinoa. Add 2 cups low-sodium broth. Bring to a gentle boil, then reduce to a simmer. Season with a pinch of salt and pepper.

Simmer until tender: Cook 15 minutes, stirring once or twice, until the quinoa is tender and most liquid is absorbed. If it looks dry, add a splash more broth or water.

Make it porridge-like: Stir in 1/4 cup milk or cream (optional) to create a creamy texture. Add a handful of chopped greens and cook 1–2 minutes until wilted. Mix in 2–3 tablespoons grated Parmesan. Taste and adjust seasoning.

Cook the egg: While the quinoa finishes, make your egg your way: Fried: Heat a little oil in a nonstick pan, crack in the egg, and cook until the white sets and edges crisp, leaving the yolk runny.

Poached: Simmer water with a splash of vinegar, swirl gently, slide in the egg, and cook 3–4 minutes.

Soft-boiled: Boil 6–7 minutes, then peel carefully.

Assemble the bowl: Spoon the quinoa porridge into a bowl. Top with the egg. Finish with extra Parmesan, black pepper, red pepper flakes, and herbs. Add a squeeze of lemon if you like brightness.

Optional extras: Add sliced avocado, sautéed mushrooms, roasted cherry tomatoes, or toasted pumpkin seeds for crunch.