Cook quinoa according the package directions, then set aside to let cool.
Heat a large nonstick skillet over medium high heat. Add olive oil, cherry tomatoes, spinach, salt and pepper. Cook until tomatoes and spinach have wilted, about 6-8 minutes.
Divide quinoa evenly between two bowls. Top each bowl evenly with tomato and spinach mix. Wipe nonstick skillet dry with paper towel. Spray with Clearly Organic pan spray and heat to medium high heat. Crack eggs into pan. Cover and cook to desired doneness.
Top each quinoa bowl with an egg, a sprinkle of pumpkin seeds and a dollop of goat cheese. Add salt and pepper to taste.