|20 g||baby spinach|
|100 g||kidney beans (drained and rinsed)|
|olive oil for frying|
|cilantro for garnish|
|hot sauce for serving|
Add quinoa to a sieve, rinse under lukewarm water, and transfer to a pot. Add water and salt, bring to a boil, and cook for approx. 20 min. In the meantime, peel and crush garlic, slice avocado, and tear spinach leaves. Combine kidney beans, garlic clove, cilantro sprigs, and 2 tbsp water in a small saucepan. Add a pinch of salt and bring to a boil, then lower heat and simmer, covered partially, for approx. 5 min.
Add cooked quinoa and torn spinach leaves to bean mixture with a pinch of salt. Stir to combine, then partially cover and let cook over low heat for approx. 2 min.
In a frying pan, heat olive oil over medium-high heat and fry egg. Season with salt and pepper.
Remove garlic clove and cilantro stems from quinoa mixture and transfer mixture to a serving bowl. Top with avocado slices, fried egg, and cilantro leaves. Serve with hot sauce to taste.