Cook the quinoa according to package directions (I just boil it for 15 minutes in an excess amount of water, drain well, cover to let steam 5 minutes,  season with salt, then fluff with fork).

In a large, nonstick saute pan, heat the olive oil. Add the garlic and brown very lightly. Add the Swiss chard, a pinch salt, and 2 tablespoons water. Cook, turning occasionally with thongs, until Swiss chard is all awesome wilty and liquid is evaporated (this gets some of the bitterness out of this bitter green and softens the ribs). Set aside.

In a large bowl, add the ingredients for the vinaigrette (the lemon juice, 1 T olive oil, pinch each salt and pepper) and whisk together. Add the Swiss chard, cooked quinoa, roasted pepper, carrot, and green onion. Toss. Add the tomatoes, a good pinch salt and pepper, and toss again, gently.

Heat a large, nonstick saute pan. Spray with cooking spray and cook the eggs over easy so the yolk is still runny. While the eggs are cooking, season them with a little pinch salt and pepper.

To serve, portion the Swiss chard and quinoa mixture to 4 bowls. Top each with an egg.