In a small bowl or jar, whisk together the lemon juice, white balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

Slowly drizzle in the olive oil while whisking continuously until emulsified. Taste and adjust seasonings as needed. If using a jar, tightly close the lid and give it a good shake to emulsify after adding the oil

Rinse quinoa under cold running water in a fine-mesh strainer for 30-60 seconds, or until the water runs clear. This removes saponins, a natural coating that can cause bitterness. Skip this step if your quinoa is labeled "pre-rinsed.”

In a saucepan, bring 2 cups of desired liquid (water, chicken broth, etc.) to a boil over medium-high heat. Add a pinch of salt, if desired or if you’re using plain water.

Once the liquid is boiling, carefully stir in 1 cup of quinoa.

Cover the saucepan, reduce the heat to low and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender and fluffy.

Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork to separate the grains.

Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Slice the mushrooms and quarter the tomatoes. Divide them onto opposite sides of the prepared baking sheet. Drizzle each vegetable with half the olive oil and season with salt and pepper.

Place the baking sheet in the preheated oven and roast for 30 minutes, or until the tomatoes are softened and the mushrooms are tender.

Note: If one vegetable seems finished before the other, simply remove it from the oven and continue cooking the other veggie.

While the vegetables roast, add the sausage and cook over medium heat, breaking it up with a spatula, until it's browned and cooked through, about 5 minutes.

Marinate the kale (optional step): In a large bowl, place the chopped kale and pour a few tablespoons of the prepared vinaigrette over it. Massage the kale gently with your hands for a minute or two, ensuring the vinaigrette coats the leaves evenly.

Add the kale to the pan with the cooked sausage. Stir well to combine, then cover the pan with a lid. Reduce heat to low and let the kale steam for 2-3 minutes, or until wilted and tender.

Heat the tablespoon of butter in a nonstick skillet over medium heat. Swirl the pan to coat the bottom evenly.

Once the butter starts to foam and lightly sizzle, carefully crack the eggs into the pan.

Avoid breaking the yolks! Allow the egg whites to cook around the edges, setting as they meet the hot butter.

Tilt and baste: This is the key to butter-basting magic! Gently tilt the pan allowing the melted butter to pool at one end. Spoon the hot butter continuously over the uncooked egg whites, aiming for the edges and center.

Keep basting until the egg whites are completely set and opaque, while the yolks reach your desired doneness. Aim for a runny, soft yolk for classic butter-basted eggs, or cook to your preference.

Season the cooked eggs with a pinch of salt and pepper to taste. Slide them onto a plate and set them aside while you assemble your bowl.

Divide quinoa between two bowls. Top with roasted tomatoes and mushrooms, sausage and kale and basted eggs. Drizzle with vinaigrette and finish with parmesan cheese, parsley, and green onions. Enjoy!