Cook quinoa as directed on package. While quinoa cooks, hard boil the eggs.

When quinoa is done cooking, heat a separate saucepan over medium.

Add 1/2 tablespoon of oil and minced garlic to a pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the quinoa and cook for 2 minutes; season with salt and pepper.

In a large skillet over medium-high heat, add the tomatoes, drizzle with oil and cook for 2 minutes, stirring once or twice until blistered and breaking apart.

Remove the tomatoes from the pan; add kale, 1/2 tablespoon of oil, and water. Cover and cook, stirring once, for 2 to 3 minutes or until wilted. Season with salt.

Add quinoa, kale, tomatoes, and sliced hard boiled eggs to 4 separate bowls; top with sliced avocado. Serve with sliced bananas.