Rinse 1 cup quinoa. In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer 12–14 minutes until water is absorbed. Fluff with a fork and set aside.

Soft-boil eggs: Bring a small pot of water to a gentle boil. Carefully lower in eggs (in their shells) and cook exactly 6 minutes. Transfer to an ice bath for 1 minute, then peel and set aside.

Meanwhile, heat 1 Tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in spinach, kale, and slivered almonds; sauté 4–5 minutes until greens are wilted and almonds lightly toasted. Season with salt, pepper, and a few drops of white wine vinegar if using.

Add the cooked quinoa to the skillet and toss on medium heat for 1–2 minutes, drizzling in a bit more olive oil and seasoning to taste.