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Heat 1 tablespoon olive oil over medium heat in a saucepan. Cook the garlic for 1 minute and then add the quinoa. Toast for 1-2 minutes until nutty smell.
Add vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes until water is absorbed. Remove from heat and let steam for 10 minutes.
Combine yogurt with lemon juice and salt. Set aside.
Heat canola oil over medium heat. Add chilli flakes and stir constantly for 1-2 minutes. Remove from heat and transfer to a container.
In a saucepan, heat remaining olive oil. Cook green onions and mushrooms until softened. Salt after cooking. Transfer to a bowl.
Cook eggs to your liking.
To serve, layer yogurt, quinoa, mushrooms, hummus, fried egg, chilli oil, and cilantro in a bowl.