Rinse quinoa under cold water. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to boil, cover, and simmer for 15 minutes. Let sit covered for 5 minutes.

In a skillet, heat olive oil. Add chopped kale and spinach. Sauté for 3-4 minutes until wilted. Remove from heat.

In a saucepan, boil water. Add eggs and cook for 6-7 minutes. Transfer to an ice bath for 5 minutes, then peel.

In a serving bowl, place cooked quinoa. Layer sautéed greens and sliced avocado on top. Add halved soft-boiled eggs.

Season with salt and pepper. Add fresh herbs if desired. Serve warm or chilled.