In a small saucepan, combine the rinsed quinoa, vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

While the quinoa cooks, heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn it.

Add the chopped greens to the skillet. Cook, stirring frequently, until wilted and tender (about 2-3 minutes for spinach, 5-7 minutes for kale). Season with salt and freshly ground black pepper. Remove from heat and set aside.

Fill a medium saucepan with about 3 inches of water and add the white vinegar. Bring to a gentle simmer over medium heat (you want small bubbles forming at the bottom, not a rolling boil). Crack each egg into its own small ramekin or cup.

Using a slotted spoon, stir the simmering water vigorously in a circular motion to create a vortex (whirlpool) in the center. Carefully but swiftly drop one egg right into the center of the vortex. The swirling water will wrap the white around the yolk.

Allow the egg to cook undisturbed for exactly 3 minutes for firm whites and a runny yolk. Use a slotted spoon to carefully lift the egg out, dabbing the bottom of the spoon on a paper towel to drain excess water.

Divide the warm, fluffy quinoa between two bowls. Top each with a generous portion of the garlicky greens, and gently place a poached egg on top. Garnish with red pepper flakes, optional parmesan cheese, and an extra crack of black pepper.