For the grains

1. Fill 2 medium saucepans with 5-6 cups of water. Bring to a boil. Add a generous pinch of kosher salt to each pan. Drain the quinoa in a fine mesh strainer and then add the quinoa to the one of the pans. Repeat with the farro. Reduce heat to a medium simmer and cook the quinoa and farro until they are al dente, stirring occasionally, 15-20 minutes. Drain the quinoa in a fine mesh strainer and then spread the quinoa on a rimmed baking sheet to cool (see Notes). Repeat with the farro.

For the vegetables

1. While the farro and quinoa are cooking, roast the vegetables. Heat oven to 450 degrees. Place the broccoli, carrots, beets, and brussels sprouts in a single layer on 2 rimmed baking sheets. Drizzle generously with olive and sprinkle with salt and pepper. Toss the vegetables with the olive oil until vegetables are evenly coated. Roast the vegetables in the oven until they are tender and nicely charred, 20-25 minutes.
2. If using kale, heat a small skillet over medium heat. Drizzle in some olive oil and then add the kale leaves. Sauté the kale until tender-crisp. Season with salt and pepper.

For serving

1. Remove eggs from the refrigerator and let sit at room temperature. Bring a medium saucepan of water to boil (you can use one of the pans from cooking the grains). When water is boiling, reduce heat to a low simmer. Using a slotted spoon, gently drop in the eggs. Set timer for 6 minutes and 30 seconds. Increase heat so that water is at a high simmer. When the timer goes off, transfer the eggs to a bowl of ice water. Chill until eggs are warm but cool enough to handle. Peel eggs and set aside.
2. Put desired amounts of farro and quinoa into serving bowls. Top with desired vegetables. Drizzle with ponzu sauce. Carefully cut eggs in half and place on top of each bowl. Serve.