Quinoa Egg Bowl with Pecorino

Name: Quinoa Egg Bowl with Pecorino
Ingredients: 2 tablespoons fresh lemon juice; 3 garlic cloves, minced; Kosher salt; Coarsely ground black pepper; 3/4 cup extra-virgin olive oil; 3 ounces Pecorino Toscano or Manchego cheese, coarsely shredded, plus more for garnish; 1 1/2 cups quinoa, rinsed and drained well; One 1-pound bunch of mustard greens, Swiss chard or kale, stems and ribs removed, leaves chopped; 1/2 pound sugar snap peas, trimmed; 4 soft-cooked eggs, peeled and sliced; Sliced radishes, for garnish