Heat the 1.0 tbsp (0.5 oz / 14g) of olive oil in a skillet over medium heat, then add the 0.5 cup (1.4 oz / 40g) of sliced mushrooms and 0.25 cup (0.8 oz / 22g) of broccoli, sautéing for about 5.0 minutes until the vegetables are tender and slightly browned.

In a separate medium saucepan, combine the 0.5 cup (3.2 oz / 90g) of rinsed quinoa, 0.5 cup (4.1 oz / 118g) of water, and 0.5 cup (4.2 oz / 120g) of coconut milk, bringing the mixture to a gentle boil before lowering the heat to a simmer until the liquid is fully absorbed.

Gently fold the sautéed vegetables and the 0.25 cup (1.0 oz / 28g) of shredded cheese into the cooked quinoa, seasoning with the 0.1 tsp (0.5g) of salt and pepper, then cover the pan to allow the cheese to melt while you prepare the egg.

Wipe the skillet clean and fry the 1. 0 unit (1.7 oz / 50g) egg over medium-low heat until the whites are opaque and set, but the yolk is still runny (sunny-side up style).

Spoon the warm quinoa and vegetable mixture into a deep bowl and carefully slide the fried egg on top to finish your Quinoa Veggie Breakfast Bowl.

Rinse Your Quinoa Thoroughly: Even if the package says "pre-rinsed," give your quinoa a quick rinse in a fine-mesh strainer. This removes the saponin, a natural coating that can leave a bitter or "soapy" aftertaste in your breakfast bowl.

Don't Overcrowd the Skillet: When sautéing your mushrooms, make sure they have enough space in the pan. If they are piled on top of each other, they will steam instead of brown, losing that savory, caramelized flavor that makes this dish pop.