*An exact measurement isn’t important as the greens cook down a lot. Feel free to go heavy if you love greens. As an option, you could substitute zucchini or another veggie of choice. In this case, sauté as desired before adding the sauce.
**For a twist on the usual rice and quinoa, a mix of brown rice and lentils is wonderful. (For a really quick cooking lentil option, look for something called sprouted lentil trio by Tru Roots.)
If I have leftovers, I mix the remaining sauce and grains, and then place the leftover egg on top. When it’s time to reheat, I remove the egg to a plate, gently heat the grains and sauce mixture, adding the egg towards the end so as not to overcook it. Then I roughly chop the egg with my fork, add a sprinkle of cheese, mix it all up, and dig in!