Cook the quinoa according to package directions. Set aside and keep warm.
Heat the olive oil in a large skillet. Add the minced garlic and sauté for 30 seconds. Add the chopped kale and cook, stirring frequently, until wilted, about 3-4 minutes.
Add the cherry tomatoes to the pan and cook for 2 minutes more until they start to soften.
In a separate pan, fry or poach the eggs to your preference (runny yolks are best for this dish).
Divide the cooked quinoa into 4 bowls.
Top each bowl with the sautéed kale mixture, a fried egg, and sliced avocado.
Drizzle with lemon juice and a bit more olive oil. Season with red pepper flakes, salt, and pepper.
