Cook quinoa according to package directions, or use quinoa leftover from last night's dinner, until eggs are finished.

Chop pepper, mushrooms, and roughly chop spinach (or leave whole). Spray a skillet and preheat to medium high.

Whisk together eggs and add the milk. Fold in vegetables. Pour in eggs.

Cook for 1-2 minutes, until the bottom begins to get firm.  Stir and scramble, allow to cook an additional 4 minutes, until eggs are no longer runny.

Remove from heat, grate parmesan cheese over eggs. Serve on top of quinoa with grapefruit and orange wedges.