In a large saucepan over a medium-high heat, saute the mushrooms with one tablespoon of olive oil for about 10 minutes. Once the mushrooms have cooked, add in spinach and mix. Cover the pan with a lid and cook until the spinach wilts, about 5 minutes.
Once the spinach has wilted, salt to taste and add one tablespoon of butter. When the butter has melted, add the quinoa to the pan and combine the ingredients, about 5 minutes. Remove the pan from the heat and move the contents to a serving dish.
In a small saucepan over low heat, melt one tablespoon of butter. In a bowl, whisk together the eggs. Add in the eggs to the pan and slowly push the eggs around with a spatula. Cook until the eggs form ribbons but are still a little wet, about 10 minutes.
Top the spinach, mushrooms, and quinoa with the soft scrambled eggs, Season with salt and pepper to taste.