Gluten-Free Quinoa Huevos Rancheros for Anytime

serves 4-6 1 c quinoa

4 Tbsp vegetable oil

1 large onion, chopped (about 1 cup)

2 carrots, chopped (about 1 cup)

1/4 tsp cumin

1/4 tsp coriander

1/4 tsp favorite chile powder

3 c chopped spinach (optional; I prefer fresh, but you can substitute frozen)

2 15-oz cans black beans

4 Tbsp salsa verde, plus more for topping eggs*

1/2 c broth (vegetable or chicken work best)

2 tsp honey (skip if sharing with children under 12 mos)

2 Tbsp cider vinegar

butter, for frying eggs

eggs, as many as you need for the number of people you're serving

garnishes, e.g., lime, chopped tomatoes, chopped red onion, pico de gallo, cilantro, shredded cheese, avocado, sour cream or plain yogurt

1. Cook quinoa in 2 cups water according to package directions. Set aside.

2. In the meantime, heat oil in a large skillet over medium flame. Saute onion and carrots until onions are translucent and carrots begin to soften, about 5 minutes.

3. Add spices and chopped spinach, and cook until spinach wilts. Add black beans, salsa and broth. Allow to cook until most of the broth evaporates. Stir in honey and vinegar. Cook 1 more minute, before taking off of the heat.

4. Fry eggs.

5. You can either layer the beans on top of the quinoa or mix them together. Place fried eggs on top and spoon salsa verde on top of that. Garnish as you wish. I like tomato, red onion, avocado, cilantro, sour cream or whole milk yogurt and lime. Lots of lime!

*Note: Here's an easy salsa verde recipe that can be made ahead of time and stored in the fridge for up to 5 days. Or use high-quiality store bought. I love the one available at Trader Joe's.