Place a small pot of water over medium-high heat and bring to a boil.
Gently place each egg into the pot of boiling water and continue to boil for 8 to 10 minutes. Remove eggs from heat and submerge in ice water to stop the eggs from cooking.
Once eggs come to room temperature, peel each egg and slice each egg in half, lengthwise.
To assemble: Place quinoa and barley into a mixing bowl and lightly season with salt and pepper. Toss together.
Divide the grain mixture into individual bowls and top each with cherry tomatoes, a few slices of avocado, peas, a wedge of feta, and two hardboiled egg halves.
Sprinkle each bowl with ½ tablespoon minced cilantro and 1 teaspoon of hemp hearts. Season with salt and pepper and serve.