1. In a large pan, bring quinoa and vegetable broth to a boil, then reduce heat to a simmer and cook for 15 minutes or until broth is absorbed and quinoa is tender.
2. In a separate skillet, heat olive oil with garlic for 1 minute. Add kale, eggs and cooked quinoa; cook until kale is tender. Then add Skelling cheese, tomatoes, pine nuts, oregano, crushed red pepper, sea salt and pepper. Cook for another 2-3 minutes. Remove from heat and transfer to four mason jars.
3. Garnish with scallions and serve warm or store in the fridge to enjoy for breakfast.