Begin by warming the cooked quinoa if not already hot.
Meanwhile, fill a large skillet nearly to the brim with water, add the vinegar and salt, and place on the stovetop. Bring the water to a simmer, then cover to keep hot.
In a separate skillet, heat 2 tablespoons of oil until shimmering over medium-high heat. Add the chopped kale, a pinch of salt and pepper, and cook until slightly wilted. Once cooked, remove from the pan.
In the same skillet, heat the remaining oil until hot and add the chopped mushrooms. Toss until they are golden brown and caramelized. Remove mushrooms from the pan and lightly salt.
Return to your simmering water. Gently tip 2 eggs (pre-cracked into bowls) into the pan at the same time, cover immediately with a lid, and take the pan off the heat. Cook for exactly 4 minutes for a soft poach, then remove with a slotted spoon. Season with salt and pepper.
To serve, divide quinoa, cooked mushrooms and kale into two bowls. Top each bowl with a soft poached egg and garnish with scallions, cilantro, and avocado. Squeeze a little lime juice over the top and serve! *To cook quinoa, place 4 cups of water in a small pot, and bring to a boil on the stovetop. Once the water is boiling, pour in 1 cup of dried quinoa and gently stir. Cook for exactly 9 minutes, drain, and rinse with cold water.