Combine quinoa and chicken broth in a medium sized saucepan over medium-high heat on a stovetop.
Bring to a boil then reduce heat to low.
Cover and simmer for 15 minutes or until most of the liquid is absorbed.
Meanwhile, heat olive oil in a skillet over medium-high heat on a stovetop.
Add in garlic, peppers and onion. Saute for 2 minutes and then clear a circle in the middle of the pan.
Add in eggs and scramble.
Add in watercress and cook for 1 minute to wilt leaves.
Remove from heat and add to cooked quinoa.