2 medium limes

2 ounces baby spinach (about 2 packed cups)

4 large eggs

Freshly ground black pepper

Refrigerated pico de gallo, for serving

1. Finely chop 1 medium shallot. Mince 4 garlic cloves. Mince 1 or 2 canned chipotle chiles in adobo sauce until you have 1 tablespoon.

2. Place 1 cup quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water, using your hand to swish the quinoa as you rinse. Drain.

3. Heat 1 teaspoon of the olive oil in a medium saucepan over medium heat until shimmering. Add the quinoa and cook, stirring constantly, until any excess water has evaporated and the quinoa is very fragrant and begins to make a popping sound, 3 to 4 minutes. Transfer to a small bowl.

4. Heat 1 tablespoon of the olive oil in the now-empty saucepan over medium-low heat. Add the shallot, garlic and 1 teaspoon of the kosher salt and cook, stirring frequently, until softened slightly and lightly browned, 2 to 3 minutes.

5. Add the chopped chipotle pepper, 1 teaspoon chipotle sauce, 1 tablespoon tomato paste and 1 1/2 teaspoons ground cumin. Stir to coat the aromatics and cook until fragrant, about 30 seconds. Stir in the toasted quinoa (reserve the bowl) and 1 3/4 cups low-sodium vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, 25 to 30 minutes.

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