Rinse the quinoa under cold water until the water runs clear. Then, cook the quinoa according to the package instructions, usually about 15 minutes until fluffy.

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant and lightly golden.

Add the chopped Swiss chard to the skillet. Sauté for 3-4 minutes, or until the leaves are wilted and vibrant.

Combine the cooked quinoa, grape tomatoes, roasted red pepper, shredded carrot, green onion, salt, and pepper into the skillet. Stir gently and heat through for another 3-5 minutes.

Cook the eggs in a separate pan to your preference—scrambled or fried. This step usually takes about 3-4 minutes.

Serve the warm quinoa mixture in bowls, topping each serving with the cooked eggs and a drizzle of fresh lemon juice.