Follow quinoa directions on bag, but be sure to rinse well before cooking to remove its bitter flavor. Cook mushrooms on medium high in a cast-iron skillet, stirring constantly until water evaporates. Set aside in a mesh strainer.
Add oil to the pan. Add the spices, shallots, and onion. Cook until translucent.
Add the mushrooms, quinoa, vinegar, and salt. Sauté, for about 5 more minutes. If you are adding egg, whisk, lower the heat, and cook until just done. Be sure not to rubberize the eggs. Serves 10.