Cook quinoa in salted water (it takes about 15 minutes) and drain it.
Meanwhile, cook the cherry tomatoes on little olive oil to give them a little color and set them aside.
Wash the chard, drain and cut into strips and also cook it in olive oil until it softens.
Add the quinoa and add a little more olive oil if needed. Then reduce the heat and add the scrambled eggs, previously salted, to the middle.
Cook slowly and stir a few times until the eggs are cooked. Season with black pepper and more salt to taste, add cherry tomatoes and sprinkle with chopped spring onions.