Cook quinoa according to package directions. Set aside, but keep warm.
Place a medium pot of water on the stove over medium-high so it comes to a low boil.
In a nonstick skillet, heat olive oil over medium heat. Add the onion, season with salt and 3 to 4 dashes of the paprika. Cook for about 3 minutes. Add escarole to onions, season with salt and 4 to 5 more dashes paprika. Stir to combine. Cover and cook for 3 minutes. Remove lid and cook for 3 more minutes, stirring well. Take off heat, set aside.
Add 5 tablespoons distilled white vinegar (to help hold egg together) to the low-boiling water. Crack one egg at a time into ramekin. Slide one egg gently into boiling water. Repeat with second egg. Cook for 1 min, 30 seconds to 2 mins. The white parts should be cooked, but the yolk will remain runny. Remove eggs with a slotted spoon, being gentle, pat dry and put on a plate.
To plate the dish, put 1/4 cup quinoa in a ramekin, pack it down. Fill the remainder of the ramekin with the escarole mix. Put plate on top of ramekin and flip over. Remove the ramekin, leaving the quinoa and escarole in a nice mound on the plate. Place poached egg on top.
Sprinkle with salt and dust with paprika. Garnish the plate with more paprika if you want. Let the diner poke the egg to let yolk drizzle down through the dish.