Cook the quinoa according to the package directions.
Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
Serve the quinoa topped with the fried eggs, avocado, and salmon, dividing evenly. Drizzle with the lemon juice and top with scallions.
In a medium bowl, beat the eggs with 1 tablespoon water and ¼ teaspoon each salt and pepper.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and beans; cook, tossing occasionally, until warmed through, 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat the remaining teaspoon of oil in the skillet. Add the eggs and cook, stirring, until set but still soft, 1 to 2 minutes.
Serve the eggs topped with the tomato mixture and pesto, accompanied by the toast.
Heat oven to 325°F. Grease an 8-by-4 inch loaf pan.
In a large bowl, combine the applesauce, honey, and brown sugar. Add the eggs and beat well. Stir in the mashed bananas and almond milk. Add the baking soda, vanilla extract, and cinnamon and stir.
Gradually fold the flour into the banana mixture until just combined (do not overmix).
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50-60 minutes. Cover the top with foil if it begins to brown too quickly. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
